🍽️ How to Make Pai Huang Gua (Smashed Cucumber Salad)

🧆 Ingredients

• 2 large cucumbers
• 3 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 green onions (chopped)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Cucumbers:

   • Choosing Cucumbers: Select firm, dark green cucumbers with minimal blemishes. Persian or English cucumbers are ideal for their thin skin and fewer seeds, but any fresh cucumber will work.
   • Cleaning: Rinse cucumbers thoroughly under running water to remove dirt and possible pesticide residue. For extra cleanliness, gently scrub with a vegetable brush.
   • Peeling (Optional): If the skin is thick or waxy, peel off some of the skin in stripes for a decorative effect and to help the dressing penetrate.
   • Smashing: Place the cucumbers on a sturdy cutting board. Using the flat side of a large knife or a rolling pin, press down firmly but gently to crack and split the cucumbers. This technique creates more surface area for the dressing to cling to and enhances texture.
   • Cutting: After smashing, cut the cucumbers into bite-sized pieces, roughly 1–2 inches long.
   • Salting: Sprinkle the cucumber pieces with a little salt and toss to coat. Let them sit for 10–15 minutes to draw out excess water, which helps keep the salad crisp. Afterward, drain off the liquid and gently pat the cucumbers dry with a paper towel.

2. Making the Sauce:

   • Garlic Preparation: Peel and finely mince fresh garlic cloves. The finer the mince, the more evenly the garlic flavor will distribute.
   • Mixing: In a mixing bowl, combine the minced garlic, soy sauce, vinegar, chili oil, sugar, sesame oil, and a pinch of salt. Stir well until the sugar dissolves and the sauce is uniform.
   • Tasting: Taste the sauce and adjust the seasoning to your preference. For a tangier flavor, add a bit more vinegar; for more heat, increase the chili oil. A splash of rice vinegar or a pinch of MSG can add extra depth if desired.

3. Combining and Marinating:

   • Mixing: Add the drained cucumber pieces to the bowl with the sauce. Toss thoroughly to ensure every piece is coated.
   • Marinating: For best results, cover the bowl and refrigerate for 15–30 minutes. This allows the cucumbers to absorb the flavors and become more refreshing.
   • Optional Add-ins: At this stage, you can also add thinly sliced carrots or bell peppers for color and crunch.

4. Finishing Touches:

   • Garnishing: Just before serving, sprinkle chopped green onions and toasted sesame seeds over the salad. For extra crunch, top with roasted peanuts or crispy fried shallots.
   • Serving: Serve the salad chilled as an appetizer or side dish. It pairs well with spicy or rich main courses.

5. Ingredient Handling and Additional Tips:

   • Garlic: Use freshly minced garlic for the most aromatic and pungent flavor.
   • Chili Oil: Adjust the amount of chili oil to your preferred spice level. Homemade chili oil can provide a more authentic flavor.
   • Cucumber Seeds: If the cucumbers are very seedy, scoop out some seeds before smashing for a firmer texture.
   • Peanuts/Shallots: Roasted peanuts or fried shallots add extra crunch and flavor.
   • Advance Prep: The salad can be made a few hours ahead and kept refrigerated, but add garnishes just before serving to maintain their texture.
   • Ingredient Quality: Use high-quality soy sauce and vinegar for the best taste. Black vinegar is traditional but rice vinegar works well too.
   • Food Safety: Always use clean utensils and bowls to avoid contamination, especially since this is a cold dish.
   • Presentation: Arrange the salad on a chilled plate for extra freshness and visual appeal.

💡 Tips

• Smash cucumbers to enhance texture and flavor absorption.
• Adjust garlic and chili oil to taste.
• Chill before serving for extra crispness.
• Use fresh cucumbers for best results.