Speedy Garlic Chili Cucumber Salad

Wash the cucumbers thoroughly. You can peel them partially or leave the skin on for extra crunch and nutrients. Using the flat side of a chef's knife, gently smash each cucumber until it cracks open, then cut them into bite-sized irregular pieces.

Place the smashed cucumber pieces into a medium bowl. Sprinkle with 0.25 teaspoon of salt and let them sit for 5 minutes to draw out excess water. This helps keep the salad crisp.

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

After 5 minutes, drain any accumulated water from the cucumbers. You can gently squeeze them with your hands or press them with a paper towel to remove more moisture.

Pour the prepared dressing over the cucumbers. Toss everything together until the cucumbers are evenly coated.

Serve immediately or chill in the refrigerator for 10-15 minutes for a cooler, more refreshing salad. Garnish with toasted sesame seeds if desired.