Asian Sesame Cucumber Salad

Smashing the cucumbers rather than slicing them cleanly creates rough, jagged surfaces that soak up far more of the dressing.

Instructions

1. 1

   Lay each cucumber on a cutting board and press down firmly with the flat side of a knife or a rolling pin until it cracks and splits open lengthwise — this smashing technique breaks up the cell structure so the cucumber absorbs dressing much faster and more thoroughly than a neat slice.

2. 2

   Cut the smashed cucumbers into rough 1.5-inch pieces on a bias.

3. 3

   Place the cucumber pieces in a colander, toss with 1 teaspoon salt, and let drain for 20 minutes to release excess water.

4. 4

   Pat the drained cucumbers dry with a paper towel.

5. 5

   In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and chili flakes until the sugar dissolves.

6. 6

   Add the cucumbers to the dressing and toss well to coat every piece.

7. 7

   Let sit for at least 10 minutes at room temperature (or refrigerate up to a few hours) to let the flavors soak in.

8. 8

   Just before serving, toss again and sprinkle with toasted sesame seeds and sliced green onion.