Crisp smashed cucumbers with garlic, rice vinegar, chili oil and toasted sesame for a quick, tangy vegan side.
# What You'll 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 (substitute tamari for gluten-free)
06 - 1–2 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
# How to Make It:
01 - Wash and dry cucumbers, trim the ends and halve each lengthwise.
02 - Place each cucumber half cut-side down and, using the flat side of a chef's knife or a rolling pin, press firmly until the skin splits and the flesh collapses; this creates irregular, crisp pieces.
03 - Chop smashed cucumbers into bite-sized pieces, transfer to a bowl, sprinkle with sea salt, toss to distribute and let rest for 10 minutes to draw out excess moisture.
04 - Tilt the bowl or use a sieve to drain the liquid released by the cucumbers, pressing gently to remove remaining moisture.
05 - In a small bowl whisk together minced garlic, rice vinegar, soy sauce (or tamari), chili oil, sugar and toasted sesame oil until sugar dissolves.
06 - Pour the dressing over the drained cucumbers and toss thoroughly to coat each piece evenly.
07 - Transfer to a serving platter, sprinkle with toasted sesame seeds and sliced scallions, add cilantro if desired; serve immediately or chill 10–15 minutes to meld flavors.
