The Smashed Cucumber Salad My Dad's Made 100,000 Times

Steps

1. 1

   Trim and discard the ends of the cucumbers. Peel stripes on the cucumber to reduce bitterness while maintaining structure. Cut the cucumbers in half lengthwise and carefully cut out the seedy cores to prevent the salad from becoming watery.

2. 2

   Using the flat side of a heavy cleaver or a rolling pin, smack down on the cucumber to crush it open, then cut into thick slices at an angle. Place the pieces into a bowl.

3. 3

   Prepare the other vegetables: cut the red bell pepper into strips, dice the green onions, roughly chop the cilantro, and mince the garlic.

4. 4

   Add 1 tsp salt and 1 tsp sugar to the cucumber and bell pepper strips. Mix thoroughly and set aside for 5-6 minutes to draw out excess water.

   Start 5-minute timer
5. 5

   While the vegetables sit, prepare the sauce by combining the chili sauce, light soy sauce, oyster sauce, vinegar, 2 tbsp sugar, and the minced garlic. Stir until well combined.

6. 6

   Drain the accumulated water from the cucumber and bell pepper mixture.

7. 7

   Add the chopped green onions and the prepared sauce to the vegetables. Mix well to distribute.

8. 8

   Add the chopped cilantro, sesame seeds, sesame oil, and cooking oil. Mix well, plate, and serve immediately or refrigerate until chilled.