Sichuan Cucumber Salad with Garlic and Chili Oil

Cut the cucumbers into roughly 2-inch pieces.

Place the cucumber pieces in a large zip lock bag or between two sheets of parchment paper.

Using a rolling pin, the flat side of a knife, or the bottom of a heavy pan, gently smash the cucumbers. You want them cracked and broken, but not completely pulverized.

Transfer the smashed cucumbers to a colander and sprinkle with salt. Let them sit for 10-15 minutes to drain excess water.

While the cucumbers are draining, prepare the dressing: In a medium bowl, whisk together the minced garlic, chili oil, soy sauce, rice vinegar, and sugar until the sugar is dissolved.

After 10-15 minutes, gently squeeze any remaining water from the cucumbers. This will help them absorb the dressing better.

Add the drained cucumbers to the bowl with the dressing and toss well to coat.

Transfer the salad to a serving dish and garnish with sesame seeds.

Serve immediately or chill for later. The flavors will meld even more as it sits.