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Smashed Cucumber Salad with Garlic

Cold, crunchy Chinese smashed cucumber salad with a garlicky soy-sesame dressing. Ready in 15 minutes with no cooking.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Salad
  • 2 pounds Persian or English cucumbers scrubbed; about 5-6 Persian or 2 English
  • 1 teaspoon kosher salt plus more to taste
Dressing
  • 5 garlic cloves finely minced or grated
  • 2 tablespoons soy sauce regular or light
  • 1 tablespoon Chinese black vinegar (Chinkiang)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon chili flakes or chili oil optional
  • 1 tablespoon toasted sesame seeds
  • 2 scallions thinly sliced

Method
 

  1. Lay a cucumber on a sturdy cutting board. Press the flat side of a heavy cleaver or rolling pin down firmly along its length until it splits into craggy pieces. Repeat with the remaining cucumbers, then tear or chop into bite-size chunks.
  2. Toss the cucumber chunks with the kosher salt in a large bowl and let sit for 10 minutes. Drain off the pooled water and give the cucumbers a gentle squeeze.
  3. Whisk the minced garlic, soy sauce, black vinegar, sesame oil, and sugar in a small bowl until the sugar dissolves.
  4. Add the drained cucumbers to the dressing along with the sesame seeds and sliced scallions. Toss well so every craggy edge gets coated. Rest 5 minutes, then toss once more.
  5. Taste a piece and adjust with more salt, soy sauce, or vinegar as needed. Serve cold or at cool room temperature.