Here's the finishing step that takes smashed cucumber salad from good to the version you'd order out.
Before dressing, drop the smashed, salted cucumber pieces into a bowl of ice water for 10 minutes, then drain and pat dry. The cold shock makes them audibly crisp — that glassy crunch is exactly what the restaurant version has.
Then build the dressing warm-forward: bloom the minced garlic and a spoon of chili crisp in a tablespoon of hot oil for 15 seconds before whisking in the vinegar and soy. That quick sizzle deepens the flavor instantly.
Bonus: a tiny pinch of sugar balances the vinegar and makes every flavor pop.