Smashed Cucumber Salad Recipe

Smashed Cucumber Salad, or Pai Huang Gua, starts with cucumbers bashed open so their craggy edges drink up a garlicky, vinegary dressing. It is cool, crunchy, and bright with chili heat — the side dish that cuts through rich, spicy mains. Best of all, it comes together in fifteen minutes with no cooking at all.

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Servings

4 servings

Calories

110

Ingredients

• 4 Persian or 2 large English cucumbers
• 1 teaspoon salt
• 3 cloves garlic, finely minced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon chili oil, plus more to taste
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon toasted sesame seeds
• 2 spring onions, thinly sliced
• 1 small red chili, thinly sliced (optional)

Instructions

1. Lay each cucumber on a chopping board and smack it firmly with the flat side of a cleaver or a rolling pin until it splits open along its length.
2. Tear the smashed cucumber into rough bite-sized pieces and discard any very watery seeds if you like.
3. Toss the cucumber pieces with the salt and leave for 10 minutes, then drain off the liquid that collects.
4. Whisk together the garlic, rice vinegar, soy sauce, chili oil, sesame oil, and sugar in a small bowl.
5. Pour the dressing over the cucumber and toss well so every craggy piece is coated.
6. Sprinkle with sesame seeds, spring onions, and sliced chili, and serve chilled or at room temperature.

Pro tips

• Smashing, not slicing, is the secret — the rough edges soak up far more dressing than neat slices.
• Drain the salted cucumber well or the salad will turn watery within minutes.
• Make it just before serving for the crunchiest texture, though a short chill is fine.
• Add a pinch of Sichuan pepper for a gentle numbing warmth if you enjoy it.

Frequently asked questions