Kid-Friendly Smashed Cucumber Salad Recipe | America's Test Kitchen Kids

recipe

This recipe is inspired by Pai Huang Gua, a dish that originated in the Sichuan region of China. Smashing the cucumbers creates lots of nooks and crannies for the dressing to cling to—plus, it's fun!

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Gather Cooking Equipment

Measuring spoons

Large zipper-lock bag

Small skillet or rolling pin

Colander

2

medium bowls

Wooden spoon

Prepare Ingredients

5 (3-ounce)

Persian cucumbers

¼ teaspoon

salt

2 teaspoons

rice vinegar

1½ teaspoons

low-sodium soy sauce

½ teaspoon

toasted sesame oil

½ teaspoon

sugar

½ teaspoon

sesame seeds, toasted

Start Cooking!

1

5 (3 ounces)

Persian cucumbers

SMASH: Place cucumbers in bag and seal. Smash with skillet until each cucumber is flattened and split into 3 or 4 spears.

2

¼ teaspoon

salt

TEAR AND SALT: Place colander in bowl. Tear cucumber spears into small pieces and place in colander. Add salt to cucumbers and toss to combine. Let cucumbers sit for at least 15 minutes or up to 30 minutes.

3

2 teaspoons

rice vinegar

1½ teaspoons

low-sodium soy sauce

½ teaspoon

toasted sesame oil

½ teaspoon

sugar

MAKE DRESSING: While cucumbers sit, stir vinegar, soy sauce, oil, and sugar in second bowl with wooden spoon until sugar has dissolved.

4

½ teaspoon

sesame seeds, toasted

MIX: Transfer drained cucumbers to bowl with dressing and stir to combine. Discard drained liquid. Sprinkle cucumbers with sesame seeds.

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Food for Thought

Hot Tip: Smashing Equals More Flavor

Why smash the cucumbers instead of neatly slicing them? When you smash them up, you expose more surface area and create little nooks and crannies that the flavorful dressing can sneak into.