Ingredients
The following ingredients have 4 Servings
- Cut off the ends of each cucumber, and then cut cucumbers in half lengthwise. Smash with a mallet, the side of a knife, or a skillet, and then halve lengthwise again. Slice the cucumber sticks diagonally into roughly 2” long sections.
- Transfer the 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 sugar, garlic, rice vinegar, soy sauce, sesame oil, and chili flakes in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
- Refrigerate the cucumber salad if not serving immediately. When ready to serve, transfer cucumber salad to a platter. Sprinkle generously with scallions and sesame seeds.
