Pai Huang Gua (Chinese Cucumber Salad)
Recipe by Kevin at Silk Road Recipes.
Ingredients
- 2 English cucumbers
- 1 teaspoon kosher salt
- 4 teaspoons rice vinegar or Chinese black vinegar
- 4 cloves garlic, minced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- To serve:
- 1 teaspoon toasted sesame seeds
- Cilantro, for garnish
- Chili crisp or chili oil (optional)
Steps
- Cut the ends off the cucumbers, then cut each one into 3 shorter pieces.
- Put the pieces in a large zip-top bag and seal it. Gently but firmly smash them with a rolling pin or the side of a knife until they flatten and split.
- Tear or cut them into bite-size pieces. Put them in a colander set over a bowl, toss with the salt, and chill for at least 20 minutes so the extra water drains out.
- Whisk the vinegar, garlic, soy sauce, sesame oil, and sugar until the sugar dissolves.
- Rinse the cucumbers, then put them in a serving bowl. Add the dressing and sesame seeds and toss well.
- Serve right away, topped with cilantro and a drizzle of chili crisp if you like.
Notes
English, Persian, or Asian cucumbers work best. Regular cucumbers have more watery seeds and make the salad soggy.
Use sesame oil lightly. A little goes a long way.
If you add chili crisp, check the label. Some brands include dried shrimp or other seafood.
Best the same day. It keeps 2–3 days in the fridge but gets softer.
Original recipe: Smashed Cucumber Salad (Pai Huang Gua), Silk Road Recipes. Steps rewritten in my own words.