拍黄瓜 (Pāi Huáng Guā)
Smashed Cucumber Salad – The 5-Minute Refreshing Side
Why This Recipe Works
- Smashing (not slicing) creates jagged edges that soak up more dressing. It's science.
- No cooking. 5 minutes. This is the side dish you make while the main dish is on the stove.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 2.0 medium | cucumbers黄瓜 | Persian or English cucumbers | — |
| 10 g (2 cloves) | garlic大蒜 | minced | — |
| 15 ml (1 tbsp) | soy sauce酱油 | — | — |
| 15 ml (1 tbsp) | rice vinegar白醋 | — | — |
| 5.0 ml (1 tsp) | sesame oil香油 | — | — |
| 4.0 g (1 tsp) | sugar白糖 | — | — |
Instructions
Smash(2 min)
Lay cucumbers on a cutting board. Using the FLAT side of your chef's knife (or a rolling pin), SMASH each cucumber firmly until it cracks open. Then cut into bite-sized chunks.
Pro Tip
Smashing creates jagged edges — they hold dressing better than smooth slices.
Dress(3 min)
In a bowl, toss smashed cucumbers with garlic, soy sauce, vinegar, sesame oil, and sugar. Let sit 3 minutes. The cucumbers will release water and the dressing will thin into a perfect consistency.
Pro Tips for Western Kitchens
Use Persian or English cucumbers — they have thinner skins and fewer seeds. American slicing cucumbers work but peel them first.
Frequently Asked Questions
Why smash instead of slice?
Smashed cucumbers have irregular, jagged surfaces that hold dressing better than smooth slices. They also release their water content, creating a self-thinning dressing.
Nutrition
Per serving (approximate values)