Instructions:

1. Prepare the Cucumbers:

• Wash the cucumbers thoroughly. Cut off the ends of the cucumbers.
• Use the back of a heavy knife or a rolling pin to gently smash the cucumbers. Smashed cucumbers will break apart slightly, creating more surface area for the dressing to coat. This makes the salad more flavorful and enhances its texture.
• After smashing, cut the cucumbers into 1.5–2 inch pieces and place them in a large mixing bowl.

2. Salt the Cucumbers:

• Sprinkle 1 tsp of kosher salt over the smashed cucumber pieces. Toss well to coat.
• Allow the cucumbers to sit for 5 minutes. The salt will draw out excess water from the cucumbers, making them more tender and allowing the flavors to better adhere to the salad.

3. Prepare the Dressing:

• In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, chili oil, and sugar. If you’re adding ginger, include it here. Taste and adjust seasoning as needed.

4. Drain and Toss:

• After 5 minutes, drain the excess liquid from the cucumbers. You can press lightly to remove any remaining water if needed.
• Pour the dressing over the cucumbers and toss well to ensure all pieces are evenly coated.