Recipe + Photo by April Viar 

Are you ready to spice up your life with a burst of flavor? Dive into this mouthwatering recipe for Spicy Smashed Cucumbers. Crisp cucumbers are smashed to perfection, allowing them to soak up a Sichuan-inspired spicy Shoyu dressing, tossed with fresh garlic, scallions and cilantro. Perfect for a quick snack or refreshing dish on a hot summer day. 

Servings: 7 

INGREDIENTS 

• 3 large English cucumbers 
• 4 scallions +1 for garnish, thinly sliced diagonally
• 1/2 cup cilantro, chopped 
• 1/2 tsp black sesame seeds 
• 1/2 tsp crushed pepper flakes 

 DRESSING 

• 7 cloves garlic, minced 
• 1 tbsp + 1 tsp Sichuan chili oil 
• 1 tbsp + 2 tsp San-J Certified Vegan Organic Shoyu Sauce 
• 2 tbsp rice vinegar 
• 2 tsp toasted sesame oil 
• 1 tsp Sambal Fresh Chili Paste 
• 2 tsp black vinegar 
• 1 tsp maple syrup 
• 1 tbsp Fly By Jing Sichuan Chili Crisp

DIRECTIONS 

• To prepare the dressing, add all of the ingredients to a bowl and mix thoroughly until fully incorporated. 
• Lay the cucumbers out and take a rolling pin to gently smash them until they crack and break into chunks. Then slice them diagonally to get a variety of sizes.
• Add your smashed cucumbers, cilantro, scallions and dressing to a large bowl, then mix everything together until well combined. 
• Garnish with a drizzle of Fly By Jing along with the extra sliced scallions, crushed red pepper and black sesame seeds. You can enjoy this dish immediately or allow the cucumbers to marinate in the refrigerator for 30 minutes to an hour for enhanced flavors.