Refreshing Japanese-Style Smashed Cucumber Salad

Ingredients

• 2 mediumEnglish cucumbers
• 0.5 teaspoonSalt
• 0.3 cupRice vinegar
• 2 tablespoonsSoy sauce
• 1 teaspoonGranulated sugar
• 1 teaspoonToasted sesame oil
• 1 cloveGarlic, minced
• 0.3 teaspoonRed pepper flakes
• 1 tablespoonToasted sesame seeds

Instructions

1. 1

   Wash and dry the cucumbers. Place them in a large resealable plastic bag or on a cutting board. Using a rolling pin, the flat side of a chef's knife, or a heavy object, gently smash the cucumbers until they begin to crack and break apart. Do not pulverize them; you want distinct, irregular pieces.

   ⏱ 2 min
2. 2

   Once smashed, cut the cucumbers into roughly 1-inch pieces. Transfer them to a colander, sprinkle with salt, and toss to coat. Let them sit for 10 minutes to draw out excess moisture. Gently squeeze the cucumbers to release any additional liquid, then pat dry with paper towels.

   ⏱ 12 min
3. 3

   While the cucumbers drain, prepare the dressing. In a medium bowl, whisk together the rice vinegar, soy sauce, granulated sugar, toasted sesame oil, minced garlic, and red pepper flakes until the sugar is dissolved.

   ⏱ 3 min
4. 4

   Add the drained and patted-dry cucumbers to the bowl with the dressing. Toss gently to ensure all pieces are thoroughly coated. For best flavor, cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.

   ⏱ 15 min
5. 5

   Before serving, give the salad a final toss and garnish generously with toasted sesame seeds. Serve chilled as a refreshing side dish.

   ⏱ 1 min