Smashed Cucumber Salad

Ingredients

• 2 English 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

Steps

1. To keep splattering down, enclose each cucumber in plastic wrap. Set it on a work surface and use a flat object, such as a meat pounder, to pound until the cucumbers crack and flatten slightly. Take off the plastic. Halve the cucumbers, then halve each piece lengthwise. Cut into 1- to 1 ½ -inch wide slices and put them in a strainer positioned over a bowl.
2. Scatter salt and sugar over the cucumber and mix thoroughly. Chill the bowl and strainer in the refrigerator for 30 to 60 minutes, letting the cucumber pieces drain into the bowl.
3. For the dressing, thoroughly whisk garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a large bowl.
4. Add the drained cucumbers to the dressing bowl and toss until coated. Cover with plastic wrap. If you have time, chill the salad in the refrigerator for about 30 minutes to let the flavors mingle.
5. At serving time, spoon the crushed cucumbers into a serving bowl, then scatter sesame seeds over them.