Wasabi-Sesame Smashed Cucumber Salad

1.Prepare the Cucumbers: Wash the cucumbers thoroughly. Place them on a sturdy cutting board. Using the flat side of a large, heavy knife or a rolling pin, firmly smash each cucumber until it cracks open lengthwise and breaks into irregular, bite-sized pieces. Do not slice them neatly; the rough edges absorb the dressing better.

2.Salt the Cucumbers: Place the smashed cucumber pieces in a medium bowl. Sprinkle with 1 teaspoon of coarse sea salt and toss gently. Let them sit for 15 minutes to draw out excess moisture and season them.

3.Prepare the Dressing: While the cucumbers rest, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey (or maple syrup), wasabi paste, minced garlic, and grated ginger in a small bowl until the wasabi is fully incorporated and the dressing is emulsified.

4.Drain and Combine: After 15 minutes, gently squeeze the cucumbers to remove any excess liquid that has accumulated in the bowl. Discard the liquid.

5.Marinate: Pour the prepared wasabi-sesame dressing over the smashed cucumbers. Toss well to ensure every piece is coated. Allow the salad to marinate for at least 10 minutes, or up to 30 minutes in the refrigerator for a deeper flavor.

6.Serve and Garnish: Transfer the salad to a serving platter or bowl. Drizzle lightly with the neutral oil for sheen. Sprinkle generously with toasted black sesame seeds and thinly sliced scallions before serving immediately.