Chinese Smashed Cucumber Salad (Pāi Huángguā)
Chinese Smashed Cucumber Salad (Pāi Huángguā)
Ingredients
- 6 mini cucumbers
- 2/3 teaspoon salt
- 2 cloves garlic, crushed or minced
- 1 tablespoon black vinegar
- 1 tablespoon chili oil
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
- 1
Place the 6 mini cucumbers on a clean cutting board. Using the flat side of a large chef's knife, firmly smash each cucumber until it cracks open and flattens slightly. Be careful not to completely obliterate them.
⏱️ 3 min
- 2
Once smashed, cut the cucumbers into smaller, bite-sized pieces, roughly 1 to 1 1/2 inches long. Transfer the smashed and cut cucumbers to a medium-sized bowl.
⏱️ 2 min
- 3
Sprinkle the 2/3 teaspoon of salt evenly over the cucumbers. Toss the cucumbers thoroughly to ensure the salt is well distributed. Let the salted cucumbers sit for 10-15 minutes; this process draws out excess water, which helps keep the salad crisp and prevents it from becoming watery.
⏱️ 1 min
- 4
While the cucumbers are resting, prepare the dressing. In a separate small bowl, add the 2 cloves of crushed or minced garlic.
⏱️ 2 min
- 5
To the garlic, add the 1 tablespoon of black vinegar, 1 tablespoon of chili oil, 1/2 teaspoon of sugar, 1/2 teaspoon of soy sauce, and 1 teaspoon of sesame oil.
⏱️ 2 min
- 6
Whisk or stir the dressing ingredients together thoroughly until they are well combined and the sugar has dissolved.
⏱️ 1 min
- 7
After the 10-15 minutes of resting, you will notice a puddle of water at the bottom of the cucumber bowl. Carefully drain this liquid from the bowl. You can use a colander or simply tilt the bowl and hold the cucumbers back with your hand.
⏱️ 1 min
- 8
Add the drained cucumbers to the bowl containing the prepared dressing. Toss everything together until all the cucumber pieces are evenly coated with the flavorful dressing.
⏱️ 2 min
- 9
Serve immediately as a refreshing side dish or snack. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Smashed Cucumber Salad (Pāi Huángguā)
- 6 mini cucumbers
- 2/3 teaspoon salt
- 2 cloves garlic, crushed or minced
- 1 tablespoon black vinegar
- 1 tablespoon chili oil
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
- 1
Place the 6 mini cucumbers on a clean cutting board. Using the flat side of a large chef's knife, firmly smash each cucumber until it cracks open and flattens slightly. Be careful not to completely obliterate them.
⏱️ 3 min - 2
Once smashed, cut the cucumbers into smaller, bite-sized pieces, roughly 1 to 1 1/2 inches long. Transfer the smashed and cut cucumbers to a medium-sized bowl.
⏱️ 2 min - 3
Sprinkle the 2/3 teaspoon of salt evenly over the cucumbers. Toss the cucumbers thoroughly to ensure the salt is well distributed. Let the salted cucumbers sit for 10-15 minutes; this process draws out excess water, which helps keep the salad crisp and prevents it from becoming watery.
⏱️ 1 min - 4
While the cucumbers are resting, prepare the dressing. In a separate small bowl, add the 2 cloves of crushed or minced garlic.
⏱️ 2 min - 5
To the garlic, add the 1 tablespoon of black vinegar, 1 tablespoon of chili oil, 1/2 teaspoon of sugar, 1/2 teaspoon of soy sauce, and 1 teaspoon of sesame oil.
⏱️ 2 min - 6
Whisk or stir the dressing ingredients together thoroughly until they are well combined and the sugar has dissolved.
⏱️ 1 min - 7
After the 10-15 minutes of resting, you will notice a puddle of water at the bottom of the cucumber bowl. Carefully drain this liquid from the bowl. You can use a colander or simply tilt the bowl and hold the cucumbers back with your hand.
⏱️ 1 min - 8
Add the drained cucumbers to the bowl containing the prepared dressing. Toss everything together until all the cucumber pieces are evenly coated with the flavorful dressing.
⏱️ 2 min - 9
Serve immediately as a refreshing side dish or snack. Enjoy!
⏱️ 1 min