Understated yet so refreshingly cool. We adore Chinese smashed cucumber salad (pai huang gua 拍黃瓜). This is a 15 minute side dish full of crunchy texture and garlicky tangy flavours that are a perfect companion to rich or spicy foods and hot weather.
Use a heavy object like a mallet or cleaver to smash the cucumbers.
Once the cucumber cracks and splits, you can stop smashing.
Then slice the cucumber on a diagonal into bite sized chunks.
Place in a mixing bowl and add salt.
Mix and let it sit for at least 10 minutes to draw out the excess moisture.
Drain excess water and place cucumber back in bowl ready to be dressed.
Salad Dressing
Finely chop or grate garlic.
In a small mixing bowl, add chopped garlic, soy sauce, rice wine vinegar, sesame oil and sugar together.
Mix well until sugar has dissolved.
Assembly
Add salad dressing over the smashed cucumber. Mix well.
Transfer to serving bowl. Add chilli oil if you prefer a spicy version.
Serve.
Video
Notes
You can add extra toppings or seasoning to pai huang gua, including scallions/spring onions, toasted sesame seeds, chilli flakes, and chopped coriander.
If you don’t have rice wine vinegar at home, apple cider vinegar will work or use Chinese black vinegar.
Use tamari instead of soy sauce for a gluten free side salad.
You can prepare pai huang gua ahead of time but don’t leave overnight. You can always prepare the ingredients and dress when close to serving.