Smashed Cucumber Salad
This smashed cucumber salad is one of my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers, this is a good thing — onions, not so much. The only decision you're going to have to make is how long to let the cucumbers marinate — half an hour or so or not at all.
English cucumbers
2
kosher salt, plus more as needed
1 ½
teaspoons
white sugar
1
teaspoon
garlic, finely crushed
2
cloves
seasoned rice vinegar
2
tablespoons
soy sauce
1
teaspoon
sesame oil
1
teaspoon
red pepper flakes to taste
toasted sesame seeds
2
teaspoons
 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
  Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
  Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
  Place cucumbers in a serving bowl and sprinkle with sesame seeds.
