This smashed cucumber salad is satisfyingly crisp, sour, and spicy. This cold and refreshing side dish is a staple in Chinese households on hot summer days.
Prep Time5 minutesmins
Inactive Time10 minutesmins
Total Time15 minutesmins
Course: Salad, Side Dish
Cuisine: Chinese
Keyword: asian cucumber salad recipe, chinese cucumber salad, pai huang gua, smashed cucumber salad
Servings: 4servings
Calories: 120kcal
Ingredients
2lbs cucumber(8-10 Persian cucumbers, 2 large English cucumbers)
1tspsalt
3clovesgarlicminced
1tspsugar
2tspsoy sauce
2tspsesame oil
1 ½tbsp Chinkiang vinegaror rice wine vinegar
1-2tbspchili oil
1 handfulcilantro leaves(roughly chopped, optional, for garnish)
2tspsesame seeds(optional, for garnish)
Instructions
Wash the cucumbers and pat them dry.
For Persian cucumbers: Place on a cutting board and smash lightly with a large cleaver until the cucumber cracks. Cut on the diagonal into bite-sized pieces.
For English cucumbers: Cut in half lengthwise. If the cucumbers have a lot of seeds, use a spoon to scoop them out. Place the cucumber flesh side down on the cutting board and lightly with a large cleaver until cracked. Cut on the diagonal into bite-sized pieces.
In a bowl, toss the cucumbers with the salt. Let the cucumbers marinate for at least 10-15 minutes to draw out excess water.
To serve, drain off any liquid and toss the drained cucumber with the remaining ingredients. Taste and add more salt, garlic, and/or chili oil if desired.
Notes
See post above for tips and how to prepare other types of cucumbers.