This is one of my favorite Chinese Salads, Pai Huang Gua (拍黄瓜), known as Chinese Spicy Cucumber Salad or Smashed Cucumber Salad. Many names for an amazing dish, and this one is nice and spicy! Transforming the humble cucumber into a crunchy, flavor explosion. From the streets of Beijing to your kitchen table!
Why You'll Love This Recipe
- Quick and Easy - ready in about 30 minutes, no cooking required and perfect as a side dish during a busy weeknight dinner
- SPICY - ok, you can adjust the spice, but I love the Spicy-Garlicky flavor and the kick you get from the Chili Crisp
- Pairs With Anything - perfect as a side salad with grilled meats, rice bowls, dumplings or enjoy as an easy snack!
- Budget Friendly - a great introduction to Chinese cooking using inexpensive ingredients available at any grocery store
Ingredients
- Long English Cucumber - or Persian Cucumbers
- Garlic Cloves
- Chinese Black Vinegar - Great Wall Vinegar or Chinkiang
- Light Soy Sauce
- Sesame Oil
- Sugar and Salt
- Chili Crisp (Lao Gan Ma) or Chinese Chili Oil
- Sliced Red Chili or pinch of Ground Sichuan Peppers (Optional)
Equipment
- Smashing Tool Cleaver, Meat Mallet or Rolling Pin
- Cutting Board and Knife
- Paper Towels
- Colander
- Mixing Bowl
- Garlic Press
How to Make Chinese Spicy Cucumber Salad
- Prepare - wash cucumber and slice of the ends.
- Smash - using the flat side of a cleaver or a rolling pin, smack cucumber along its length until it cracks. Careful not to hit into mush.
Pro Tip: wrap in plastic cling wrap or place in a plastic bag to smash which contains pieces - Cut and Salt - using a knife, cut into small bite size pieces (1-2 inches). Place in a colander, sprinkle with salt, toss and let sit for 20 minutes.
- Drain and Rinse - gently squeeze cucumber to release liquids. Quickly rinse under cold water to remove salt and pat dry with paper towels.
- Make Dressing - combine minced Garlic, Black Vinegar, Soy Sauce, Sugar, Sesame Oil and Chili Crisp. Taste and adjust if needed: add Vinegar, Sugar or Chili.
- Toss and Marinate - add cucumbers to dressing and gently toss until every piece is coated. Allow to marinate up to one hour in the fridge (best served cold).
- Serve - garnish with sesame seeds or sliced red chili peppers. Serve cold or room temperature and enjoy.
Spicy Cucumber Salad Variations
- Sichuan Mala - add 1 teaspoon of Ground Sichuan Peppercorns for a super spicy kick
- Sesame Style - add some Chinese Sesame Paste thinned with water (or can use Tahini), with less vinegar and more Sesame Oil
- Mild - skip the Chili Crisp and focus on the Garlic-Vinegar flavors
- Protein - add some shredded Chicken, shredded Pork or Tofu and make it a meal
- Asian Fusion - substitute Chili Crisp with Gochugaru or Sriracha Sauce, adding peanuts or cashews for crunch
Recipe Tips and FAQs
- Cucumbers - Japanese or Persian Cucumbers are the best. However Long English is easiest to find in the grocery store. If using Pickling Cucumbers, peel skin to remove bitterness
- Smash Lightly - smack carefully and increase with force. Should be smashed but not broken into pieces. Wrap in a bag to limit spray
- Salt and Drain - don't skip this step! This prevents a watery cucumber salad, enhancing the flavors
- Toasted Sesame Seeds - garnish for maximum flavor
- Chinese Vinegars - I'm a fan to the sharpness of Great Wall Black Vinegar, but Chinkiang or Zhenjiang Vinegar is commonly used. For a milder and lighter taste can use White Rice Vinegar or even Red Vinegar. For a western adaptation, try using Balsamic Vinegar or Apple Cider Vinegar
- No Need to De-seed - that's right, just smash and go. However, you can de-seed the cucumbers into little half moon pieces, don't smash them, and then your Chinese ancestors will turn their head in shame 😂
How Long Does Chinese Spicy Cucumber Salad Last?
Make ahead to save time - lasts 2 days in refrigerator, but texture softens. Best served on the same day, chilled in fridge and served after 1 hour.
Can I Make It Less Spicy?
Of course! When making Pai Huang Gua, 1 teaspoon of Chili Crisp is commonly used for traditional flavor, or adjust to ½ teaspoon of Chili Oil. Taste and adjust to your preference.
Why Smash Instead of Slice?
Smashing Cucumber creates irregular surfaces, allowing flavor of sauce to penetrate cucumber, adding a unique crunch. However, you can carefully slice them Din Tai Fung style, but smashing them has better flavor.
Asian Recipes You'll Love
- Chinese Pickled Garlic - Laba Garlic
- Sambal Kicap - Indonesian Sweet Spicy Sauce
- Thai Beef Rissoles
- How to Cook Snow Peas
- Crispy Asian Roast Potatoes
- Chinese Chicken and Corn Soup
- Kimchi Fried Rice
This tasty Chinese Spicy Cucumber Salad is the perfect example of Chinese cooking - simple ingredients and extraordinary flavor. Healthy, easy to make and a little bit spicy (or a lot). Homemade but restaurant style - crispy, tangy, spicy, garlicky, addictive Chinese flavors. Bon Appetit! Приятного аппетита!
Servings: 4 people
Equipment
- Smashing Tool Cleaver, Meat Mallet or Rolling Pin
- Cutting Board and Knife
- Paper Towels
- colander
- Mixing Bowl
- Garlic Press
Ingredients
- 1 Long English Cucumber or 4-6 Persian Cucumbers
- 1 teaspoon Salt
- 4 cloves Garlic
- 2 tablespoons Chinese Black Vinegar Great Wall or Chinkiang
- 1 tablespoon Light Soy Sauce
- 2 teaspoons Sesame Oil
- 1 teaspoon Sugar
- 2 tablespoons Chili Crisp (Lao Gan Ma) or Chinese Chili Oil
- Sliced Red Chili or pinch of Ground Sichuan Peppers Optional
Instructions
- Prepare - wash cucumber and slice of the ends.
- Smash - using the flat side of a cleaver or a rolling pin, smack cucumber along its length until it cracks. Careful not to hit into mush. Pro Tip: wrap in plastic cling wrap or place in a plastic bag to smash which contains pieces
- Cut and Salt - using a knife, cut into small bite size pieces (1-2 inches). Place in a colander, sprinkle with salt, toss and let sit for 20 minutes.
- Drain and Rinse - gently squeeze cucumber to release liquids. Quickly rinse under cold water to remove salt and pat dry with paper towels.
- Make Dressing - combine minced Garlic, Black Vinegar, Soy Sauce, Sugar, Sesame Oil and Chili Crisp. Taste and adjust if needed: add Vinegar, Sugar or Chili.
- Toss and Marinate - add cucumbers to dressing and gently toss until every piece is coated. Allow to marinate up to one hour in the fridge (best served cold).
- Serve - garnish with sesame seeds or sliced red chili peppers. Serve cold or room temperature and enjoy.
Video
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