1-Getting this Spicy Asian Cucumber Salad just right is easier than you think, and it starts with some simple steps. First, grab a meat mallet or rolling pin to smash the cucumbers, creating splits that let the flavors soak in without turning them to mush. This technique is key, as it helps the dressing stick and boosts the overall taste.

2-Once smashed, cut the cucumbers lengthwise down the middle and then into 2.5 cm (1 inch) pieces. Toss them into a bowl with 3/4 teaspoon of salt and let them sit for 30 minutes to pull out excess water. After draining the liquid, whisk together the dressing: 1 1/2 tablespoons rice vinegar, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil until it thickens slightly.

3-Next, mix in the thinly sliced eschalot, finely sliced green onions, and 2 teaspoons toasted sesame seeds with the cucumbers and dressing. Add 2 tablespoons or more of chili crisp oil and stir everything until the eschalot softens up. For the best results, serve it topped with extra sesame seeds and more chili crisp if you like it extra spicy.