-
1
Rinse cucumbers and pat dry.
-
2
Cut crosswise into pieces about 4 inches long.
-
3
Cut each piece in half lengthwise.
-
4
On a work surface, place a piece of cucumber (or several) cut side down.
-
5
Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand.
-
6
The skin will begin to crack, the flesh will break down and the seeds will separate.
-
7
Repeat until the whole piece is smashed.
-
8
Break or slice diagonally into bite-size pieces, leaving the seeds behind.
-
9
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
-
10
Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl.
-
11
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
-
12
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar.
-
13
Stir until salt and sugar are dissolved.
-
14
Stir in sesame oil and soy sauce.
-
15
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl.
-
16
Drizzle with grapeseed or olive oil and toss.
-
17
Add half the dressing, half the garlic and the red pepper flakes to taste, and toss.
-
18
Keep adding dressing until cucumbers are well coated but not drowned.
-
19
Taste and add more pepper flakes and garlic if needed.
-
20
Serve immediately, garnished with cilantro and sesame seeds.
