Wash and pat dry cucumber. Place cucumber on a cutting board and smash it lightly along its full length using a meat mallet, flat side of a large knife or a your hand, until it cracks lightly.
Cut into ½-inch thick slices, transfer to a large bowl and mix gently with salt, until thoroughly combined. Leave aside for 10-15 minutes and prepare dressing in the mean time.
Add all dressing ingredients into a small bowl or jar and mix until sugar is dissolved.
Drain all the excess water from cucumber and then toss the dressing, until well coated. Serve after about 5 minutes.
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Notes
In a hurry? Smash and slice vegetable, skip salting and toss with the spicy sauce, let it sit for 5 to 10 minutes and then serve.Refrigerate leftovers and serve in under 2 hours. Use thin skinned cucumbers like English or Persian variety.