Smashed Cucumber Salad

Ingredients

• 2 Englishs cucumbers
• 1.5 teaspoons kosher salt , plus more as needed
• 1 teaspoon white sugar
• 2 cloves garlic , finely crushed
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• red pepper flakes to taste
• 2 teaspoons toasted sesame seeds

Instructions

1. 1

   Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.

2. 2

   Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.

3. 3

   To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.

4. 4

   Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.

5. 5

   When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.