This Chinese cucumber salad, known as pai huang gua, or “smashed cucumbers,” is a refreshing spin on cucumber salad.
It’s light, tangy, and crisp. Slightly salty and sweet with a just touch of heat.
Pair this easy-to-make dish with spicy Asian-inspired fare, such as Asian Style Lettuce Wraps, or serve as a cool side salad with grilled veggie burgers.
In care you’re wondering, there actually is a reason for smashing the cucumbers rather than simply slicing them evenly.
Flattening the cucumbers leaves them with rougher edges, with more surface area exposed. This allows the flesh of the vegetable to absorb more of the flavors of the dressing.
By nature of the method, fracturing the cucumbers also results in pieces that are varied and uneven.
This lack of uniformity is part of the appeal.
Ingredients, Tips, and Substitutions
- English cucumbers – English cucumbers are preferred because they are thin-skinned and practically seedless. Persian mini cucumbers are also a good choice. Use two minis for every 1 English cucumber.
- white sugar
- salt
- garlic
- seasoned rice wine vinegar
- tamari – Soy sauce can be substituted in an equal amount. Note, however, that tamari has a slightly richer flavor and is less salty than soy sauce.
- toasted sesame oil – Look for this on the Asian specialty aisle.
- red pepper flakes
How to make Smashed Cucumber Salad
Smash the cucumbers. Place the cucumbers onto a flat work surface. Lay the blade of a large knife flat across the top of a cucumber. Press down until you hear the crack of the cucumber skin. Repeat as you work your way down the length of the cucumber. Repeat with the second cucumber.
Slice the cucumbers. Slice each smashed cucumber in half lengthwise then slice each section into 1-inch pieces. Transfer to a colander.
Add the sugar and salt. Sprinkle the cucumber slices with white sugar and salt. Toss to coat then set aside to drain for 30 minutes.
Make the dressing. In a small bowl, whisk together the garlic, seasoned rice wine vinegar, tamari, sesame oil, and red pepper flakes.
Combine the cucumbers and dressing. Transfer the drained cucumbers to a medium-size bowl. Add the dressing and toss to coat thoroughly.
Marinate and serve. Cover and refrigerate for 30 minutes then serve cold.
Enjoy!
More Asian-Inspired Recipes
Cold Soba Noodle Salad with Asparagus and Cucumber
Smashed Cucumber Salad
Ingredients
- 2 English cucumbers
- 1 teaspoon white sugar
- 1 1/2 teaspoons salt
- 2 teaspoons garlic
- 2 tablespoons seasoned rice wine vinegar
- 1 teaspoon tamari
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon red pepper flakes or to taste
Instructions
- Place the cucumbers onto a flat work surface. Lay the blade of a large knife flat across the top of a cucumber. Press down until you hear the crack of the cucumber skin. Repeat as you work your way down the length of the cucumber.Repeat with the second cucumber.
- Slice each smashed cucumber in half lengthwise then slice each section into 1-inch pieces. Transfer to a colander.
- Sprinkle the cucumber slices with white sugar and salt. Toss to coat then set aside to drain for 30 minutes.
- In a small bowl, whisk together the garlic, seasoned rice wine vinegar, tamari, sesame oil, and red pepper flakes.
- Transfer the drained cucumbers to a medium-sized bowl. Add the dressing and toss to coat thoroughly.
- Cover and refrigerate for 30 minutes then serve cold.
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