Chinese-Style Smashed Cucumbers

Chinese-Style Smashed Cucumbers
Serve 4 to 6.

Ingredients:
For the cucumbers:
About 1 1/2 pounds thin-skinned cucumbers (2 English or 8 Persian cucumbers)
1 teaspoon kosher salt
Big pinch of sugar

For the dressing:
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1/4 teaspoon grated garlic (from about 1 garlic clove) (optional)
1/4 teaspoon grated ginger (optional)
Dash of red pepper flakes (optional)
Small handful cilantro, roughly chopped (optional)
1 teaspoon toasted sesame seeds, for garnish (optional)

Steps:
1. Rinse cucumbers and pat dry. If using English cucumbers, cut them crosswise into pieces about 4 inches long, and then cut each piece in half lengthwise.

2. Place cucumber pieces or whole Persian cucumbers in a gallon-size sealable plastic bag, remove excess air, and seal. Gently smash the cucumbers with a small skillet, wooden rolling pin or meat mallet to crack the skin and break the flesh. Remove from the bag, then break them up with your hands or slice them diagonally into bite-size pieces.

3. Place the cucumber pieces in a colander set over a bowl. Add 1 teaspoon of kosher salt and a big pinch of sugar and toss. Let drain for 15 to 30 minutes in the refrigerator.

4. Make the dressing: In a small bowl, combine rice vinegar, soy sauce, sugar, sesame oil, and garlic, ginger, and a pinch of red pepper flakes, if you choose. Stir to dissolve the salt and sugar. When ready to serve, shake cucumbers well to drain off any remaining liquid, pat dry with paper towel, and transfer to a serving bowl. Drizzle with half of the dressing and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more salt and red pepper flakes, as needed. Serve with cilantro and sesame seeds. Recipe by Jill Santopietro.