Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 garlic cloves minced
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. kosher salt divided
• 1 tsp. toasted sesame seeds plus more for garnish
• 1 lb. cucumbers
• 2 Tbsp. unseasoned rice vinegar
• 2 Tbsp. fresh chopped mint leaves plus more for garnish
• 1 tsp. sugar
• 1 dash fish sauce (optional)
• 1 cup plain whole-milk yogurt

Directions

Heat oil in a small skillet over medium-low. Once hot, add garlic and chili flakes; cook 3 to 5 minutes, until garlic is golden and aromatic. Pour into a small bowl, and stir in 1/4 tsp. salt and sesame seeds. Let cool completely.

Meanwhile, slice cucumber(s) width-wise into 1-inch long pieces. Place each piece on one of its flat sides, and slice once vertically and once horizontally, creating 4 spears. Place cucumbers in a bowl and add vinegar, mint, sugar, fish sauce (if using), and the remaining 1/4 tsp. salt; toss to combine.

To assemble, spread yogurt on a platter or in a wide-rimmed bowl. Top with cucumber mixture, and drizzle garlic chili oil over the top. Garnish with additional fresh mint and sesame seeds, if desired.