Spicy Cucumber and Sesame Salad

1.Wash the cucumbers thoroughly. You can peel them partially or leave the skin on. Using a rolling pin or the flat side of a knife, gently smash the cucumbers until they crack open. This helps them absorb the dressing better. Cut the smashed cucumbers into bite-sized pieces, about 2-3 cm long.

2.Place the cut cucumbers in a colander, sprinkle with 1 teaspoon of salt, and toss to combine. Let them sit for 15-20 minutes to draw out excess water. This will keep the salad crunchy.

3.While the cucumbers are draining, prepare the dressing. In a small bowl, combine the minced garlic, rice vinegar, soy sauce, sesame oil, chili oil, and sugar. Whisk until the sugar is dissolved and the dressing is well combined.

4.After 15-20 minutes, squeeze the cucumbers firmly with your hands to remove as much water as possible. Pat them dry with a paper towel if necessary.

5.Transfer the dried cucumbers to a mixing bowl. Pour the prepared dressing over the cucumbers. Add 1/2 teaspoon of toasted sesame seeds and the chopped cilantro, if using.

6.Toss everything together until the cucumbers are evenly coated with the dressing. Taste and adjust seasoning if needed, adding more salt or chili oil to your preference.

7.Serve immediately, or chill in the refrigerator for 15-20 minutes for a colder, more refreshing salad. Garnish with additional toasted sesame seeds before serving.