Smashed Cucumber Salad

Ingredients

• 1 tbsp Soy Sauce
• 1 tsp Sugar
• 1 tsp Sesame Oil
• 1.5 tsp Kosher Salt
• 1 pcs Scallion
• 4 pcs Persian Cucumber
• 2 pcs Garlic
• 2 tbsp Black Vinegar
• 2 tsp Sesame Seeds

Method

1. On a cutting board, lightly smash {persian_cucumber} with the flat side of a knife, then tear into bite-size pieces. Toss with {kosher_salt} and let them drain in a colander until slightly wilted but still crisp, which seasons them deeply and draws off excess water so the dressing stays bold.
2. Toast {sesame_seeds} in a dry small skillet over medium heat for a few minutes, shaking often, until golden and fragrant. Move them off the heat promptly so they do not scorch.
3. In a medium bowl, stir {black_vinegar}, {soy_sauce}, {sugar}, {sesame_oil}, {garlic}, and a small pinch of {kosher_salt} until the {sugar} dissolves and the dressing smells punchy and balanced.
4. Pat the drained {persian_cucumber} dry, then add them to the bowl with the dressing and toss well. Fold in most of the {sesame_seeds} and {scallion}, then taste and adjust with more {kosher_salt} if needed for a bright, savory snap.
5. Transfer the salad to a chilled plate or shallow bowl and finish with the remaining {sesame_seeds} and the rest of the {scallion} for fresh crunch and aroma. Serve right away while the {persian_cucumber} stays cold and snappy.