Chinese Smashed Cucumber Salad (拍黄瓜) – Crunchy, Spicy & Refreshing!
A classic 5-minute side dish with a garlicky, tangy kick—perfect with rice, noodles, or grilled meats.
Ingredients
*(Serves 2-4)*
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2 English cucumbers (or 4 Persian cucumbers)
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1 tsp salt (for draining)
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2 cloves garlic, minced
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1 tbsp Chinkiang vinegar (or rice vinegar)
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1 tbsp light soy sauce
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½ tbsp sesame oil
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1 tsp sugar
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½-1 tsp chili oil (or Lao Gan Ma)
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1 tsp toasted sesame seeds
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Fresh cilantro (optional, for garnish)
Instructions
1. Smash the Cucumbers
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Trim ends, then smash cucumbers with the flat side of a knife or rolling pin until split.
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Tear or cut into rough chunks (skin-on for crunch).
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Toss with 1 tsp salt, let sit 10 mins, then drain excess water (pat dry if needed).
2. Mix the Dressing
In a bowl, whisk:
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Garlic, vinegar, soy sauce, sugar, sesame oil, and chili oil.
3. Combine & Serve
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Toss cucumbers with dressing.
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Garnish with sesame seeds and cilantro.
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Chill 5 mins (or serve immediately for max crunch!).
Tips & Variations
🌶️ Extra heat? Add Sichuan peppercorns or fresh chilies.
🥒 No smash? Halve and thinly slice cucumbers.
🍜 Pair with: Dan Dan noodles, dumplings, or BBQ pork!
Why it’s iconic: The smashing lets cucumbers soak up the dressing while staying crisp. A must-try! 😋
Want a spicy garlic eggplant recipe next? Let me know!
