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!

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 35 minutes
yield
  • Serves 2

hey curious cook—

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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
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.