Quick chilled smashed cucumbers with garlic, rice vinegar, chili oil and sesame—bright, crunchy, ready in 15 minutes.
# Ingredient List:
→ Vegetables
01 - 3 medium English or Persian cucumbers
02 - 2 garlic cloves, finely minced
→ Seasonings & Condiments
03 - 1 teaspoon fine sea salt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (substitute tamari for gluten-free)
06 - 1 to 2 teaspoons chili oil, adjusted to taste
07 - 1 teaspoon granulated sugar
08 - 2 teaspoons toasted sesame oil
→ Garnishes
09 - 1 tablespoon toasted sesame seeds
10 - 2 scallions, thinly sliced
11 - Fresh cilantro leaves, optional
# Steps:
01 - Wash and dry cucumbers; trim the ends and halve each cucumber lengthwise.
02 - Place each cucumber half cut-side down on a cutting board and use the flat side of a chef's knife or a rolling pin to press firmly until the skin cracks and the flesh splits.
03 - Slice the smashed cucumbers into bite-sized pieces and transfer to a mixing bowl.
04 - Sprinkle the cucumbers with sea salt, toss gently, and let rest for 10 minutes to draw out excess moisture.
05 - Pour off or gently press out any liquid released by the cucumbers to prevent a diluted dressing.
06 - Whisk together minced garlic, rice vinegar, soy sauce, chili oil, sugar, and toasted sesame oil in a small bowl until sugar dissolves.
07 - Pour the dressing over the drained cucumbers and toss thoroughly to coat each piece evenly.
08 - Arrange on a serving platter, garnish with toasted sesame seeds, sliced scallions, and cilantro if using; serve immediately or chill 10–15 minutes to deepen flavors.
