# What You Need:
→ Vegetables
01 - 2 large English cucumbers
02 - 2 scallions, finely sliced
03 - 1 tablespoon fresh cilantro, chopped
→ Garlic Chili Oil
04 - 3 tablespoons neutral oil such as canola or grapeseed
05 - 3 cloves garlic, thinly sliced
06 - 1 to 2 teaspoons red chili flakes
→ Dressing
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon soy sauce or tamari
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sugar
11 - 1/2 teaspoon salt
→ Garnish
12 - 1 teaspoon toasted sesame seeds
# Directions:
01 - Wash and trim the cucumbers. Cut them in half lengthwise, then gently smash each half with the side of a chef's knife until they crack open. Cut into bite-sized pieces.
02 - Place cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to remove excess moisture.
03 - Heat neutral oil in a small pan over medium heat. Add sliced garlic and cook until just golden, approximately 1 minute. Remove from heat and stir in chili flakes. Allow to cool.
04 - Pat the cucumbers dry with paper towels and transfer to a large bowl.
05 - In a separate bowl, combine rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar. Stir until sugar completely dissolves.
06 - Pour the dressing over the cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle with the garlic chili oil and toss lightly to distribute throughout the salad.
08 - Top with cilantro and toasted sesame seeds. Serve immediately for maximum crispness, or chill for 10 to 15 minutes for a colder salad.
