Sichuan Smashed Cucumber and Chili Crisp Salad

Place cucumbers on a cutting board. Using the flat side of a cleaver or heavy knife, press down firmly on each cucumber until it cracks lengthwise. Tear or cut into rough 1-inch pieces. Transfer to a colander, sprinkle with a pinch of salt, and let drain for 5 minutes.

In a small bowl, stir together chili crisp, black vinegar, soy sauce, sesame oil, minced garlic, and sugar until the sugar dissolves.

Pat the drained cucumber pieces dry with a paper towel. Transfer to a mixing bowl and pour the dressing over. Toss vigorously so the dressing gets into every crack and crevice. Let sit for 5 minutes.

Transfer to a serving plate. Scatter toasted sesame seeds and chopped cilantro over the top. Serve cold or at room temperature.