Smashed Cucumber Salad

• 2 English or 3-4 Persian cucumbers (about 1-1 1/2 lbs).
• 1 tsp salt 
• 2 1/2 tsp sugar
• 2 tsp sesame oil
• 1 T soy sauce 
• 1 1/2  -2T rice vinegar 
• 2 cloves garlic, minced 
• 1 tsp chili oil (optional)
• about 1 c of chopped cilantro
• 2 tsp toasted sesame seeds 

Wash the cucumbers and pat them dry with a clean towel.

Make the salad dressing by combining the salt, sugar, sesame oil, soy sauce, rice vinegar and garlic. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. Toss the cucumbers with a big pinch of salt and place in a strainer in the sink. After about 15 minutes, rinse the cucumbers and place them in a bowl.

Add just enough dressing to the cucumber mix so that the cucumbers are barely coated. Then – if you’re using it – add the chili oil slowly – to taste. Toss it all well. Mix in the cilantro. Serve, garnished with sesame seeds.