Smashed cucumber salad with ponzu

Ingredients:

• 450 g of Iranian cucumbers
• 3 tablespoons ponzu sauce
• 2 tsp freshly squeezed lemon juice
• 1 tsp coconut amino sauce or 1/4 tsp sugar
• 1 teaspoon sambal-olek or sriracha
• 1 tsp. dark sesame oil
• 0.5 tsp finely grated fresh ginger
• 2 green onions, thinly sliced
• 2 cloves garlic, finely grated
• 3 tablespoons chopped fresh cilantro

Preparation:

1. Cut the cucumbers in half lengthwise. Place them cut-side down on a cutting board, then use a chef's knife to gently but firmly press down on them until they crack slightly but don't fall apart. Cut into 2-cm pieces.
2. Drain the cucumbers in a colander and sprinkle them with 1/4 teaspoon of salt. Place an ice pack on top and let the liquid drain for 15–30 minutes.
3. In a medium bowl, combine the ponzu, lemon juice, amino acids, sambal, sesame oil, ginger, green onions, and garlic. Add the cucumbers and cilantro and toss to combine.