Smashed Cucumber Salad
Smashed cucumber, pai huang gua, is one of China’s favourite cold dishes. Instead of slicing, we smash: the rough, cracked pieces soak up dressing far better than neat slices ever could. Garlic, black vinegar and a little chilli oil turn a plain cucumber into something you can’t stop eating.
- Prep
- 10 min
- Rest
- 15 min
- Total
- 25 min
- Servings
- 4
- Level
- Easy
- Per serving
- 70 kcal
Ingredients
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What to use instead
Instead of black vinegar, use 1 tbsp rice vinegar plus ½ tbsp balsamic. Instead of chilli oil, warm a pinch of chilli flakes in 2 tsp oil.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Smash the cucumbers
Wash and dry the cucumbers and trim the ends. Lay one on a board, press the flat of a wide knife or a rolling pin on top and strike firmly a few times along its length until it cracks open.
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Step 2: Cut into chunks
Break the cucumbers lengthways into a few long pieces and cut on an angle into 3 cm chunks. If they are large with watery seeds, scoop out the core.
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Step 3: Salt them
Toss the chunks with the salt and sugar, tip into a colander and leave for 15 minutes. They’ll release liquid and turn even crunchier.
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Step 4: Mix the dressing
Meanwhile, stir together the garlic, black vinegar, soy sauce, sesame oil and chilli oil.
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Step 5: Dress
Shake off the liquid the cucumbers have released, tip them into a bowl, pour over the dressing and toss well.
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Step 6: Serve
Sprinkle with sesame seeds and serve within 30 minutes, while the cucumbers are crisp and the garlic hasn’t turned too sharp.
Tips & variations
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Swap
Instead of black vinegar, use 1 tbsp rice vinegar plus ½ tbsp balsamic. Instead of chilli oil, warm a pinch of chilli flakes in 2 tsp oil.
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Tip
Use thin-skinned cucumbers with small seeds: small ridged ones or long greenhouse cucumbers. Big, thick-skinned field cucumbers make a watery salad.
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Variation
Add a handful of fresh coriander leaves or a pinch of ground Sichuan pepper for a gentle tingle.
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Storage
The dressed salad is best within half an hour. Salt the cucumbers and mix the dressing a few hours ahead, then combine just before serving.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 70 kcal | 280 kcal |
| Protein | 2 g | 8 g |
| Fat | 4 g | 16 g |
| Carbohydrates | 7 g | 28 g |
Approximate values calculated from standard ingredient data.
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