Smashed Cucumber Salad

• portions: 4 servings

Ingrédients

6 medium Persian cucumbers (about 1 lb.)

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 garlic clove, finely grated

¼ cup tahini

3 Tbsp. fresh lime juice

1 Tbsp. soy sauce

1 Tbsp. unseasoned rice vinegar

1 Tbsp. white miso

1 tsp. finely grated ginger

1 tsp. sugar

1 tsp. toasted sesame oil

Chili oil (for serving)

2 scallions, thinly sliced on a diagonal

1 tsp. toasted sesame seeds

Instructions

Cut cucumbers in half lengthwise, then slice ¼" thick on a deep diagonal into 2"–3"-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.

Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.

Transfer cucumber salad to a platter. Drizzle with chili oil and top with scallions and sesame seeds.