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Tasty Smashed Cucumber Salad with a Twist

September 26, 2019
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Why this recipe works?

This simple salad may not sound like much on paper, but its crunchy, pickle-like texture, slight acidity, and sweet-salty dressing make it a standout on the plate. Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. Why smash cukes? First, the irregular pieces crisp up faster during salting. They also do a better job of holding onto dressing than clean slices. The Chinese black vinegar used in the dressing may be unfamiliar but is worth seeking out for its malty, smoky notes. (And a recipe this easy is a great opportunity to try a new ingredient.) If you can’t find it, substitute 2 teaspoons rice vinegar and 1 teaspoon balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan Chili Oil when serving them with milder dishes like Oven-Roasted Salmon.

Servings

 4

Cooking Time

30 minutes

Ingredients


  • 2 English cucumbers
  • 1½ teaspoons kosher salt
  • 4 teaspoons Chinese black vinegar
  • 1 teaspoon garlic, minced to paste
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds, toasted (see this page)
  • Sichuan Chili Oil (optional)

Procedure


  1. Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 or 4 spears each. Tear spears into rough 1- to 1½-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.
  2. While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.
  3. Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl (discard any extracted liquid). Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately with Sichuan Chili Oil, if using.

About Author

JD
JD

“You don’t need a fabulous kitchen to prepare fabulous food, but a well-designed workspace sure makes cooking easier and more pleasurable. Chances are, you aren’t in the process of remodeling your kitchen, and you have to make do with the basic kitchen design you have. However, if you are at liberty to shift some things around or you’re designing your cooking space, consider the concept of access. If you want to spend the day running, join a health club. If you want to enjoy an efficient and pleasurable cooking experience, consider where your main appliances are located and where you store the equipment and ingredients you use the most. Do you have to walk 10 feet from the stove to get the salt? That’s not efficient. Although nothing is wrong with a large, eat-in kitchen, the design of the cooking area in particular should be practical.”

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