Crisp smashed cucumbers tossed in garlic, rice vinegar, chili and sesame for a bright, quick vegan side.
# What You Need:
→ Vegetables
01 - 3 medium English or Persian cucumbers, trimmed
02 - 2 garlic cloves, finely minced
→ Seasonings & Condiments
03 - 1 teaspoon sea salt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (use tamari for gluten-free)
06 - 1 to 2 teaspoons chili oil, 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
# How to Make:
01 - Rinse cucumbers and pat dry; trim the ends and cut each in half lengthwise.
02 - Place cucumbers cut-side down on a board and press firmly with the flat side of a chef's knife or a rolling pin until the skin splits and the flesh cracks.
03 - Slice the smashed cucumbers into bite-sized pieces, transfer to a bowl, sprinkle with sea salt, toss to combine and let rest for 10 minutes to draw out excess moisture.
04 - Tilt the bowl or use a sieve to drain and discard any liquid released by the cucumbers so the dressing adheres.
05 - In a small bowl, whisk together the minced garlic, rice vinegar, soy sauce or tamari, chili oil, sugar and toasted sesame oil until the sugar dissolves.
06 - Pour the dressing over the drained cucumbers and toss gently to coat all pieces evenly.
07 - Transfer to a serving platter and scatter toasted sesame seeds, sliced scallions and cilantro leaves over the top.
08 - Serve immediately for maximum crunch, or chill 10–15 minutes to allow flavors to meld before serving.
