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smashed cucumber salad
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!
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.
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.
