Smashed Cucumber Salad
拍黄瓜 (Pai Huang Gua)
Chinese liang cai (凉菜)[1] are similar to Western salads or Korean banchan, cold dishes are usually served as appetizers. Smashed cucumbers flavored with garlic, vinegar, and sesame oil are a simple and refreshing liang cai. Cucumbers have been cultivated for 3,000 years.[2] They were first domesticated in India, and spread from the subcontinent to all corners of Europe and Asia. This recipe calls for Asian (or the similar Persian) cucumbers, which are small, thin-skinned, crisp, and seedless.
Ingredients
5 Asian or Persian cucumbers
6 cloves garlic, minced
1 tbsp Chinkiang vinegar
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp sesame seeds
2 bird’s eye chilies (optional)
Start by gently smashing the cucumbers with the flat of a cleaver or a rolling pin. We aren’t trying to reduce the cucumbers to mush—we just want to break down some of the cell walls and help the cucumbers absorb the sauce. After smashing the cucumbers, chop them up into ½ inch pieces and place them in a large mixing bowl.
Next, make the sauce by combining the vinegar, sesame oil, salt, and sugar in a small bowl. Mince the garlic and add it to the cucumbers, then pour over the sauce. Toss the cucumbers, garlic, and sauce together. Then add the sesame seeds and optional chilies, and mix until they are well distributed.
You can serve the salad immediately, but the flavors will improve given 20-30 minutes in the refrigerator. The dish can be stored for a couple of days in the refrigerator, but the cucumbers will not be as crisp.
Substitutions
You can use larger English cucumbers in this recipe, but you must halve and deseed the cucumbers prior to smashing them. The recipe as written is pretty garlicky—if you prefer a milder salad then adjust the amount of garlic to your taste.
[1] Liang cai (凉菜) literally translates to “cold dish.”
[2] Cucumbers belong to the genus Cucumis, together with their close relatives: honeydew and cantaloupe melons.
Recipe
Prep Time: 10 min Cook Time: 0 min Total Time: 10 min
Difficulty: 1/5
Heat Sources: None
Servings: 6
Ingredients
5 Asian or Persian cucumbers
6 cloves garlic, minced
1 tbsp Chinkiang vinegar
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp sesame seeds
2 bird’s eye chilies (optional)
Instructions
1. Using the flat of a cleaver or a rolling pin to gently smash the cucumbers. Then chop the cucumbers into ½ inch pieces.
2. In a small bowl, mix together the vinegar, sesame oil, salt, and sugar to make the sauce.
3. Add the cucumbers and minced garlic to a large mixing bowl, and pour over the sauce. Mix well to combine.
4. Add the sesame seeds and chilies and mix well. Serve chilled.
