Chinese Smashed Cucumbers with Sesame Oil and Garlic

This bold and refreshing take on Chinese smashed cucumbers, inspired by Julia Moskin and modified by Jeanne Rosner, is a vibrant side dish that delivers crunch, heat, and savory depth. Persian cucumbers are first smashed to tenderize them and create craggy edges, then deseeded and cut into bite-sized pieces. This technique allows the cucumbers to better absorb the flavorful dressing, which is a bright and balanced mix of sesame oil, soy sauce, and rice wine vinegar.

To bring it all together, freshly minced garlic and a pinch of crushed red pepper flakes are tossed in for a spicy, aromatic kick. Just before serving, the cucumbers are finished with a shower of fresh cilantro leaves and a generous sprinkle of sesame seeds or furikake for added texture and complexity. It’s a simple yet deeply satisfying dish that’s perfect on its own or as a cool counterpoint to spicy mains.