Smashed Cucumber Salad

▢ 5 (3-ounce) Persian cucumbers

▢ 1⁄4 teaspoon salt

▢ 2 teaspoons rice vinegar

▢ 1 1⁄2 teaspoons

1. Place cucumbers in a bag and seal. Smash with a skillet until each cucumber is flattened and split into 3 or 4 spears.

2. Place a colander in a bowl. Tear cucumber spears into small pieces and place in colander. Add salt to cucumbers and toss to combine. Let cucumbers sit for at least 15 minutes or low-sodium soy sauce ▢ 1⁄2 teaspoon toasted sesame oil

▢ 1⁄2 teaspoon sugar

▢ 1⁄2 teaspoon sesame seeds, toasted up to 30 minutes.

3.While cucumbers sit, stir vinegar, soy sauce, oil and sugar in a second bowl using a wooden spoon until sugar has dissolved.

4.Transfer drained cucumbers to the bowl with the dressing and stir to combine. Discard drained liquid. Sprinkle cucumbers with sesame seeds.