Smashed Cucumbers

INGREDIENTS

Serves: 4-6 (but you know you won't share)

• 2 large English cucumbers, seedless & washed

• 1 tsp salt

• 2 1/2 tsp sugar

• 2 tsp sesame oil (optional, sub in 1/2 tsp chili oil)

• 3 tsp soy sauce

• 1 1/2 tablespoons rice vinegar

• 4 garlic cloves, peeled & minced

• 1 tsp sesame seeds

• 1/2 tsp chili flakes

• 1 heaping Tbs cilantro leaves + stems, chopped
  

DIRECTIONS

1. Mix together the ingredients (except for the cucumber) into a large bowl and whisk together.

2. Using a rolling pin on a cutting board (one with a mat underneath so it won’t slide), carefully but forcefully smash the cucumbers along the length until they split. Flip the cucumber and repeat until it’s fully split and its juices released. Really get in there and smash 'em up.

3. Then, use a knife to cut the cucumber into about 1/4 inch or bite-size pieces, scooping the cut cucumber and its juices into the bowl with the sauce.

4. Coat the cucumbers evenly in the sauce.

5. Place in the refrigerator and chill for 10-20 minutes before serving.

6. Store any leftovers in the fridge for 1-2 days.