Smashed cucumbers, toasted sesame, rice vinegar, chili oil, and spring onion. Crisp, cooling, and addictively tangy. Ready in 10 minutes.
Place whole cucumbers on board. Press firmly with flat of knife until they crack and split. Cut into irregular pieces — the rough edges hold more dressing.
Toss with 1 tsp salt. Let sit 10 minutes in colander. Squeeze out water. This step prevents a watery salad.
Mix soy, rice vinegar, sesame oil, garlic, chili oil, and pinch of sugar until dissolved.
Combine cucumbers with dressing, spring onions, and sesame seeds. Serve immediately or refrigerate 30 minutes — it improves.