Chinese Smashed Cucumber Salad (Pai Huang Gua)

Ingredients

• 1 lb Persian cucumbers (ends trimmed)
• 0.5 tsp salt (for drawing out moisture)
• 3 garlic (cloves, minced)
• 2 tbsp coconut aminos (or gluten-free soy sauce)
• 1 tbsp rice vinegar (unseasoned)
• 2 tsp toasted sesame oil
• 1 tsp honey (or maple syrup)
• 1 tbsp chili oil (optional, to taste)
• 0.25 cup fresh cilantro (chopped)
• 1 tsp toasted sesame seeds (for garnish)

Steps

1. 1

   Place the cucumbers on a cutting board. Use the flat side of a large knife or a rolling pin to gently but firmly smash the cucumbers until they burst open and develop cracks along their length.

2. 2

   Cut the smashed cucumbers into bite-sized chunks, roughly 1-inch pieces.

3. 3

   Place the cucumber pieces in a colander and sprinkle with 1/2 teaspoon of salt. Toss to coat and let them sit for about 10 minutes to draw out excess moisture. This ensures the salad stays crunchy and the dressing doesn't get watered down.

4. 4

   While the cucumbers drain, prepare the dressing by whisking together the minced garlic, coconut aminos (or soy sauce), rice vinegar, toasted sesame oil, and honey in a large mixing bowl.

5. 5

   Pat the cucumbers dry with a paper towel to remove excess water and salt, then add them to the bowl with the dressing.

6. 6

   Add the chili oil (if using) and chopped cilantro to the bowl.

7. 7

   Toss everything together until the cucumbers are well-coated in the dressing.

8. 8

   Garnish with toasted sesame seeds and serve immediately, or chill for 10-15 minutes before serving for a more refreshing taste.

Notes

For a kid-friendly version, omit the chili oil. Smashing the cucumbers is essential as it creates uneven surfaces that hold onto the dressing much better than smooth slices. If you don't have coconut aminos, tamari or regular soy sauce works perfectly.

Nutrition per serving

• appetizer
• salad
• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• no-cook