Ingredients
Method
Smash and cut cucumbers
- Place the English cucumbers on a cutting board and smash them with the flat side of a knife or a rolling pin until they crack; cut into irregular 1-inch pieces (look for rough, jagged edges).
Salt and drain
- Toss the smashed cucumbers with salt in a colander and let drain for 15 minutes at cool room temperature, then pat dry (visual cue: cucumbers look slightly wilted and less watery).
Make the sesame-soy dressing
- Whisk rice vinegar, soy sauce, sesame oil, chili oil or chili garlic sauce, honey, grated ginger, and red pepper flakes until fully combined and glossy (visual cue: no honey streaks remain).
Toss and marinate
- Combine drained cucumbers and minced garlic, pour the dressing over, and toss until every piece looks coated (visual cue: a deep, glossy sheen on the cucumbers).
- Let the salad marinate for at least 20 minutes at room temperature or refrigerate up to 2 hours (visual cue: cucumbers become more tender and the color turns more uniform).
Garnish and serve
- Just before serving, garnish generously with sesame seeds and sliced green onions (visual cue: bright green onion slivers and scattered sesame specks on top).
Notes
Pro tip: smash instead of slicing so the dressing clings to the cracks for maximum flavor per bite. Store covered in the refrigerator for up to 2 days; garnish with sesame seeds and green onions right before serving for the best texture. Freezing is not recommended. For a lower-sodium option, use reduced-sodium soy sauce and taste the dressing before adding chili oil.