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This smashed cucumber salad is equal parts fabulously fresh and deeply savory. Inspired by a traditional Chinese dish, it’s equally at home alongside a perfectly grilled steak.
Why we love this recipe
Smashed cucumber salad (pai huang gua) has long been popular in China, with as many variations by region and chef as you’d hope. For years now, this genius technique has also been proliferating throughout the U.S. and other parts of the world. You’ll see smashed cucumbers dressed in all sorts of excellent accoutrements on a wide variety of restaurant menus.
As per usual, my version goes all-in on flavor. This vegan, gluten-free recipe has:
- Bright, crisp, perfectly prepared vegetables
- A quick and easy, punchy and satisfying dressing
- Tons of fresh herbs
- An extra layer of crunch from sesame seeds or chopped peanuts
Why it works
Here’s what makes this technique so magical.
- Smashing the cucumber creates cracks in the skin and crannies in the flesh, while knocking out some of the seeds.
- Sprinkling it with a bit of sugar and salt and letting it drain removes excess moisture from the flesh and tenderizes the skin.
- Both of these moves allow the cucumber to absorb the flavors of the dressing and mingle with the delicious herbs and sesame seeds, creating a nuanced, cohesive dish.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You’ll start with English or Persian cucumbers, which typically have tenderer skin and seeds than other varieties. They can vary dramatically in size, so use the approximate weight called for in the recipe card.
- Use plain, unseasoned rice vinegar, which does not have added salt and sugar.
- Toasted sesame oil (sometimes called dark sesame oil) has tons of great flavor and provides the backbone for the dressing. Don’t confuse it with light sesame oil, which has a lighter color and much less flavor.
- Lower-sodium soy sauce has deep flavor without an excess of saltiness. If it’s important to you that this recipe be gluten-free, be sure to use a GF soy sauce variety (such as tamari).
- Sliced scallions and chopped fresh cilantro leaves contribute freshness and flavor. You can use just one or the other if that’s what you’ve got, but I really love the combination and the abundance.
- A sprinkle of sesame seeds or chopped peanuts adds a bonus layer of crunch right before serving.
How to make it
Here’s an overview of what you’ll do to make a gorgeous bowl of smashed cucumber salad. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll prep the cucumbers. Cut them into segments, halve lengthwise, and then smash with a chef’s knife, flat mallet or rolling pin.
- Stir in a bit of salt and sugar and let drain for at least 15 minutes.
- Make the dressing.
- Pat the cucumbers dry and stir to coat with dressing, along with the scallions, cilantro, and sesame seeds. That’s it!
Expert tips and FAQs
This dish is quick and easy to make and doesn’t require any cooking. I prefer to make it shortly before serving, since even drained cucumbers will continue to give off some moisture as they sit, watering down the dressing.
If you would like to prep the cucumbers in advance, you can leave them in the fridge, with the colander set over a bowl and tightly covered with plastic wrap or foil, for up to four hours or so before continuing with the recipe.
Dressed leftovers will keep well in an airtight container in the fridge for a day or two.
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Smashed Cucumber Salad
Ingredients
For the cucumbers
- 1.5 pounds (680 grams) English or Persian cucumbers
- ¼ teaspoon fine sea salt
- ¼ teaspoon sugar
For the dressing
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) reduced-sodium soy sauce
- 1 teaspoon sugar
- ½ teaspoon fine sea salt
- 2 medium garlic cloves, minced
- ¼ teaspoon chili flakes
To serve
- ¼ cup chopped cilantro leaves
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds or 2 tablespoons chopped peanuts
Instructions
- To prepare the cucumbers, trim off the ends. Cut into segments three to four inches long. Cut each segment in half lengthwise.
- Place segments cut-side down on work surface and smash to crack the skin, break down the flesh, and remove some of the seeds. You can use the side of a chef's knife and the pressure of your palm, the flat side of a meat mallet, or a rolling pin.
- Slice smashed segments on the bias. Transfer pieces to a colander, discarding seeds.
- Sprinkle cucumbers with the salt and sugar, toss gently to coat, and allow to drain (in a clean sink or over a bowl) for 15 minutes.
- Meanwhile, in a large mixing bowl, make the dressing. Whisk together the vinegar, oil, soy sauce, sugar, salt, garlic, and chili flakes.
- Pat cucumbers dry with paper towels and transfer to the mixing bowl.
- Toss to coat with the dressing.
- Stir in the cilantro and scallions.
- Transfer to a serving bowl and sprinkle with the sesame seeds or chopped peanuts.
Notes
- You'll start with English or Persian cucumbers, which typically have tenderer skin and seeds than other varieties. They can vary dramatically in size, so use the approximate weight called for in the recipe card.
- Use plain, unseasoned rice vinegar, which does not have added salt and sugar.
- Toasted sesame oil (sometimes called dark sesame oil) has tons of great flavor and provides the backbone for the dressing. Don't confuse it with light sesame oil, which has a lighter color and much less flavor.
- Lower-sodium soy sauce has deep flavor without an excess of saltiness. If it's important to you that this recipe be gluten-free, be sure to use a GF soy sauce variety (such as tamari).
- Sliced scallions and chopped fresh cilantro leaves contribute freshness and flavor. You can use just one or the other if that's what you've got, but I really love the combination and the abundance.
- A sprinkle of sesame seeds or chopped peanuts adds a bonus layer of crunch right before serving.
- This dish is quick and easy to make and doesn't require any cooking. I prefer to make it shortly before serving, since even drained cucumbers will continue to give off some moisture as they sit, watering down the dressing.
- If you would like to prep the cucumbers in advance, you can leave them in the fridge, with the colander set over a bowl and tightly covered with plastic wrap or foil, for up to four hours or so before continuing with the recipe.
- Dressed leftovers will keep well in an airtight container in the fridge for a day or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I meant to say “very EASY to make”.
This was very good. Most of my asian recipes already have green vegetables in them, but some do not. This was a godsend, so to speak. Perfect accompaniment. Very tasty to make and very tasty. Thank you.