Pai Huang Gua (Chinese Smashed Cucumber Salad)

🧂 Ingredients

• 2 large Cucumbers(English or Persian cucumbers work well. Avoid waxy varieties if possible.)
• 1 tsp Salt(For drawing out moisture from the cucumbers.)
• 4 cloves Garlic(Freshly minced for the best flavor.)
• 2 tbsp Chili oil(Use your favorite brand, or homemade. Adjust to your spice preference.)
• 2 tbsp Black vinegar(Chinkiang vinegar is traditional and preferred, but balsamic or rice vinegar can be substituted in a pinch.)
• 1 tbsp Soy sauce(Light soy sauce is recommended.)
• 1 tbsp Sesame oil(Toasted sesame oil for aroma and flavor.)
• 1 tsp Sugar(Balances the acidity and spice.)
• 2 tbsp Cilantro(Optional, freshly chopped for garnish.)
• 1 tsp Toasted sesame seeds(Optional, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the cucumbers: Wash the cucumbers thoroughly. Place one cucumber on a clean cutting board. Using the flat side of a heavy cleaver or chef's knife, firmly strike the cucumber multiple times until it cracks and breaks into irregular, bite-sized pieces. Repeat with the remaining cucumber. The goal is to create rough, uneven surfaces that will soak up the dressing.

   ⏱️ 5 minutes
2. 2

   Salt and drain: Place the smashed cucumber pieces in a colander set over a bowl. Sprinkle evenly with 1 teaspoon of salt and toss gently to coat. Let the cucumbers sit for at least 10-15 minutes to release excess water. You will see liquid collecting in the bowl. After draining, gently press the cucumbers with your hands to squeeze out any remaining moisture. This step is crucial for a crisp texture and to prevent a watery salad.

   ⏱️ 15 minutes
3. 3

   Make the dressing: While the cucumbers are draining, mince the garlic cloves into a fine paste. In a small bowl, combine the minced garlic, chili oil, black vinegar, soy sauce, sesame oil, and sugar. Whisk until the sugar is dissolved and the dressing is well combined. Taste and adjust seasoning if necessary – you might want more vinegar for tang, chili oil for heat, or sugar for sweetness.

   ⏱️ 5 minutes
4. 4

   Combine and serve: Add the drained and squeezed cucumber pieces to a serving bowl. Pour the prepared dressing over the cucumbers. Toss gently to ensure all the pieces are evenly coated. For best results, let the salad marinate for a few minutes at room temperature or chill in the refrigerator for about 10-15 minutes before serving. Garnish with fresh cilantro and toasted sesame seeds, if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Smashing the cucumbers creates more surface area and nooks for the dressing to adhere to, resulting in a more flavorful bite.
• ✓Thoroughly draining the cucumbers is key to achieving a crisp, not soggy, salad. Pressing them gently helps remove excess water.
• ✓This salad is best served cold or at room temperature shortly after dressing. The flavors meld beautifully as it sits.
• ✓Adjust the chili oil and vinegar to your personal preference for spice and tanginess.

🔄 Variations

• For extra heat, add a pinch of red pepper flakes to the dressing.
• Sprinkle with toasted sesame seeds for added texture and nutty flavor.
• Add a small amount of finely chopped ginger to the dressing for an extra aromatic kick.
• Mix in some thinly sliced red onion or scallions for added crunch and bite.

🥗 Nutrition

Per serving