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Authentic Smashed Cucumber Salad (Pai Huang Gua)

Close-up of vibrant green smashed cucumber salad tossed in a dark, spicy chili oil dressing.
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Make this refreshing and flavorful smashed cucumber salad using the proper technique to maximize flavor absorption. This quick salad is perfect as a side dish or appetizer.

Ingredients

Scale
  • 3 large English cucumbers
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar (or rice vinegar)
  • 1 tablespoon granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili oil (adjust to taste)
  • 1/2 teaspoon salt

Instructions

  1. Wash the cucumbers well. Place them on a cutting board. Using the flat side of a heavy cleaver or a rolling pin, firmly smash each cucumber until it cracks open along its length. Do not cut them; the smashing action creates rough edges that hold the dressing.
  2. Break the smashed cucumbers into bite-sized pieces, about 1 to 2 inches long. Place the pieces in a medium bowl.
  3. Sprinkle the salt over the cucumbers and toss gently. Let them sit for 10 minutes to release excess water. Gently squeeze out any excess liquid from the cucumbers.
  4. In a small bowl, whisk together the minced garlic, soy sauce, black vinegar, sugar, toasted sesame oil, and chili oil to create the dressing.
  5. Pour the dressing over the cucumbers. Toss everything together until the cucumbers are evenly coated.
  6. Serve the smashed cucumber salad immediately for the best texture, or chill for 15 minutes to let the flavors meld.

Notes

  • For a crispier texture, you can briefly rinse the smashed cucumbers after salting them, then dry them thoroughly before dressing.
  • If you do not have Chinese black vinegar, use standard rice vinegar, but add a tiny splash of balsamic vinegar for depth if desired.
  • This recipe is a great example of a healthy summer salad that comes together quickly.

Nutrition

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