Step 1

In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.

Step 2

Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They should look craggy. After smashing, cut each cucumber into 1/2-inch to 1-inch slices and add to the bowl with your dressing.

Step 3

Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.

Step 4

Serve immediately or make up to an hour ahead and keep it refrigerated. It’s best enjoyed cold. Not freezer friendly.