Cut ends off cucumber. Use a rolling pin or other heavy object to smash the cucumber until it splits apart.

Trim into long strips if necessary. Cut into bite-sized pieces.

Transfer to a bowl. Toss with salt and sugar. Let sit for 15 minutes.

Drain off excess liquid before using in salad.

Mix together all the sauce ingredients. Toss with cucumber. Garnish with sesame.

To a heat-proof bowl, add 2 chopped scallions, sesame, garlic, chilis, sugar, and Sichuan peppercorn.

Add oil to a small pan. Heat on medium until the oil is just beginning to smoke. Immediately (and carefully) pour the hot oil over the ingredients in the bowl.

Add oyster sauce, sesame oil, vinegar, and soy sauce. Stir together until combined.

Toss with the cucumber. Garnish with the remaining scallion and more chili (if desired).

Combine sesame paste/peanut butter, sesame oil, sugar, MSG, garlic, and chili oil. Stir to thin out the nut butter. Add soy sauce and vinegar. Stir together until smooth. Toss with cucumber.

Chop peanut and cilantro together until finely minced. Add ⅔ of the peanut/cilantro mix into the salad itself. Mix.

Garnish with the rest of the peanut/cilantro topping.

Add whole cumin and coriander to a small pan. Heat over medium, stirring constantly, until the spices begin to smell fragrant, about 3 minutes. Grind into a fine powder w/ mortar & pestle or spice grinder.

Combine yogurt, the toasted spices, plus the rest of the ingredients. Toss with the cucumber. Garnish with additional mint & cilantro.

Combine lemon zest, garlic, lemon juice, olive oil, dried oregano, black pepper, and salt. Vigorously whisk until the dressing emulsifies, turning opaque and creamy.

Toss cucumber with the sauce. Add in red onion, cherry tomatoes, mint, and dill. Gently stir together. Serve with additional sprigs of dill and crumbled feta (if desired)