Asian Smashed Cucumber Salad

Rinse the cucumbers and place them on a cutting board. Using the flat side of a meat mallet, rolling pin, or another heavy object, gently smash them until they split and crack open.

Cut the smashed cucumbers into bite-size pieces, about 1 inch thick, and transfer them to a mixing bowl.

Sprinkle the cucumbers with salt and toss well. Let them rest for 20 minutes so they release excess moisture.

Drain off the liquid collected in the bowl. If needed, lightly pat the cucumbers dry so the dressing clings better.

In a small bowl or jar, combine the rice vinegar, sesame oil, grated ginger, soy sauce, and sugar. Stir or shake until the sugar dissolves.

Pour the dressing over the cucumbers, then add the cilantro and green onions. Toss well and serve right away for the best texture.