Smashed Cucumber Salad

• 2 large cucumbers, partially peeled
• 1 1/2 tsp kosher salt
• 4 tsp Chinese black vinegar (or substitute half rice vinegar and half balsamic)
• 1 tsp garlic, minced
• 1 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp sugar
• 1/4 tsp red pepper flakes
• 1 tsp sesame seeds, toasted

Cut each cucumber crosswise into three equal lengths. Place pieces in large ziploc bag and smash using a rolling pin or small heavy skillet, so that cucumber sections split into craggy spears. Tear spears into smaller chunks and place in a colander. Toss with salt and let stand 15-30 minutes.

Meanwhile, whisk garlic and vinegar together and let stand a few minutes. Whisk soy sauce, oil, sugar and pepper flakes into vinegar mixture. Drain cucumbers well and transfer to bowl. Add dressing and sesame seeds and toss to combine.