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Cucumbers are smashed to create jagged edges that catch a garlicky chili-vinegar dressing. This fresh, vegetarian salad is ultra low calorie and a beloved family appetizer for weight loss and healthy eating.
Cut both ends off the cucumbers, then lay them on a cutting board. Smash each cucumber gently with the side of a chef’s knife or rolling pin until cracked; this creates rough edges for dressing absorption.
Slice the smashed cucumbers into bite-sized pieces and transfer to a colander. Sprinkle with salt, toss, and let drain for 10 minutes to remove excess moisture.
While cucumbers drain, finely mince the garlic cloves and thinly slice the scallions. Prepare the dressing by combining rice vinegar, soy sauce, sesame oil, chili oil, sugar, and minced garlic in a large mixing bowl.
Pat the drained cucumber pieces with paper towels to remove surface water, then add them to the bowl with the dressing. Toss well to evenly coat all pieces.
Garnish with sliced scallions and toss just before serving. Serve the salad chilled for the best crunch and flavor.
