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squirrelydan76
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PdfSmack and cut the cucumbers: Lay each 4 Lebanese cucumbers on a board, whack firmly with the flat of a knife or a rolling pin until it splits open, then rough-chop into bite-sized chunks. Smacking (rather than slicing) tears the flesh so it grabs the dressing better.
Salt and drain: Toss the cucumber chunks with 1 teaspoons Salt, for salting cucumbers in a colander set over a bowl. Leave to drain for 15 minutes, then discard the liquid and pat the cucumber dry. This step keeps the salad crunchy instead of watery.
Make the dressing: Whisk together 4 Garlic cloves, minced, 2 tablespoons Chinese black vinegar (or rice vinegar), 1.5 tablespoons Light soy sauce, 1 teaspoons Toasted sesame oil, 1 teaspoons Sugar, and 1 tablespoons Chilli oil (with sediment), plus more to taste in a small bowl until the sugar dissolves.
Toss and serve: Pour the dressing over the drained cucumber and toss well. Scatter with 1 teaspoons Toasted sesame seeds and serve immediately at room temperature or chilled.