How To Make Chinese Garlic Cucumber Salad (Pickles) l Sichuan Style Smashed Cucumber Salad Recipe
How To Make Chinese Garlic Cucumber Salad (Pickles) l Sichuan Style Smashed Cucumber Salad Recipe is a easy Chinese recipe that serves 4. 110 calories per serving. Recipe by Ted Teo Cooking Show on YouTube.
Prep: 25 min | Cook: 1 hr | Total: 1 hr 40 min
Cost: $2.74 total, $0.69 per serving
Ingredients
- 1 pound English Cucumber (thin‑skinned, low seed count; washed and ends trimmed)
- 1 teaspoon Salt
- 1 teaspoon Granulated Sugar
- 5 cloves Garlic (minced)
- 2 tablespoons Scallions (finely chopped)
- 1 tablespoon Chili Flakes (optional, adjust heat to taste)
- 2 tablespoons Vegetable Oil (neutral oil for hot‑oil pouring)
- 1 tablespoon Sesame Seeds (toasted)
- 2 teaspoons Sesame Oil (toasted sesame oil)
- 2 teaspoons Light Soy Sauce (Chinese light soy sauce)
- 2 tablespoons Black Vinegar (Chinese black rice vinegar)
Instructions
Wash and Trim Cucumbers
Rinse the cucumbers under cold water, trim the ends, and pat dry.
Time: PT5M
Smash the Cucumbers
Lay a sheet of plastic wrap over the cucumbers, then firmly press and smash them with the blunt side of a knife or a wooden pestle until the skin cracks and the flesh is bruised.
Time: PT5M
Roughly Chop
Remove the cucumbers from the wrap, cut each cucumber into thirds lengthwise, then give a rough chop. No need to be neat.
Time: PT5M
Salt and Sugar the Cucumbers
Place the chopped cucumbers in a colander set over a large bowl. Sprinkle 1 tsp salt and 1 tsp sugar, toss to coat evenly, then refrigerate for at least 30 minutes to draw out excess water.
Time: PT2M
Prepare the Aromatic Sauce Base
In a small bowl create a well in the center of the drained cucumbers. Add minced garlic, chopped scallions, and chili flakes.
Time: PT3M
Hot‑Oil Pouring
Heat 2 tbsp vegetable oil in a pan over high heat until a chopstick dropped in sizzles. Remove from heat and carefully pour the hot oil over the garlic‑scallion‑chili mixture, stirring quickly.
Time: PT2M
Temperature: high heat
Finish the Dressing
Add 1 tbsp toasted sesame seeds, 2 tsp sesame oil, 2 tsp light soy sauce, and 2 tbsp black vinegar to the bowl. Mix everything thoroughly so the cucumbers are well coated.
Time: PT3M
Second Chill (Optional)
Cover the bowl and refrigerate for another 30 minutes to let the flavors meld.
Time: PT30M
Serve
Serve the salad cold, straight from the fridge. It pairs perfectly with spicy Sichuan dishes.
Time: PT0M
Nutrition Facts
- Calories
- 110
- Protein
- 2g
- Carbohydrates
- 5g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan (if using vegan soy sauce), Gluten-Free (use tamari instead of soy sauce)
Allergens: Sesame, Soy
Ingredient Substitutions
- Instead of English Cucumber: Persian cucumber, regular cucumber
- Instead of Granulated Sugar: honey (use less)
- Instead of Garlic: garlic paste (1 tsp)
- Instead of Scallions: green onion
- Instead of Chili Flakes: fresh chopped chilies, Sichuan pepper flakes
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Sesame Seeds: white sesame seeds
- Instead of Sesame Oil: peanut oil (different flavor)
- Instead of Light Soy Sauce: tamari (gluten‑free)
- Instead of Black Vinegar: balsamic vinegar (different flavor)
Equipment Needed
- Cutting Board
- Sharp Knife
- Plastic Wrap
- Large Bowl
- Colander
- Small Bowl
- Wooden Spoon or Spatula
- Stove
- Measuring Spoons
- Chopsticks (optional)
Critical Steps — Do Not Skip
- Smashing the cucumbers to create a porous surface
- Salting and sugaring the cucumbers to draw out excess moisture
- Pouring hot oil over the garlic‑scallion mixture to bloom flavors
Chef Tips from the Video
- Use a clean kitchen towel under the plastic wrap to keep the work surface dry while smashing.
- Toast the sesame seeds in a dry pan for 1‑2 minutes before using for extra nuttiness.
- For extra crunch, add a handful of thinly sliced radish just before serving.
Troubleshooting
Cucumbers become soggy after draining.
Make sure to salt and sugar the cucumbers for at least 30 minutes and press gently to remove excess water before adding the dressing.
Sauce is too sharp or salty.
Add a splash more sugar or a few extra minutes of refrigeration to mellow the flavors.
Garlic tastes raw after hot‑oil pour.
Ensure the oil is hot enough (small bubbles around a chopstick) before pouring; the heat will quickly cook the garlic.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit at room temperature for up to 2 hours before serving.
Make-Ahead Tips
- Prepare the cucumbers and let them drain a day ahead; keep the dressing separate and combine just before serving.
- The hot‑oil step can be done in advance; store the cooled oil‑infused aromatics in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Smashed Cucumber Salad (Pai Wang) in Sichuan cuisine?
Smashed Cucumber Salad, known as Pai Wang, originated in Sichuan province as a refreshing palate cleanser that balances the region’s famously spicy dishes. Its simple preparation and crunchy texture make it a staple at family meals and banquet tables throughout Sichuan.
What are the traditional regional variations of Pai Wang in different parts of China?
In northern China, the salad may use rice vinegar and a dash of sugar, while in Sichuan the signature ingredients are black vinegar, chili flakes, and toasted sesame oil. Some coastal regions add a splash of Shaoxing wine for extra aroma.
How is Pai Wang traditionally served in Sichuan households?
It is served cold in a shallow bowl, often alongside hot pot, mapo tofu, or other fiery Sichuan mains. The dish is presented at the beginning of the meal to prepare the palate for the heat to come.
During which celebrations or occasions is Smashed Cucumber Salad (Pai Wang) commonly prepared in Sichuan culture?
Pai Wang appears at Lunar New Year feasts, wedding banquets, and family reunions because its bright flavor symbolizes freshness and good health. It is also a go‑to side for everyday family dinners.
What authentic ingredients are essential for a traditional Sichuan Pai Wang versus acceptable modern substitutes?
Traditional ingredients include English or Persian cucumbers, Chinese black vinegar, light soy sauce, toasted sesame oil, and Sichuan chili flakes. Modern cooks may substitute regular cucumbers, balsamic vinegar, or tamari, but the flavor profile will shift.
What other Sichuan dishes pair well with Smashed Cucumber Salad (Pai Wang)?
Pai Wang pairs beautifully with mapo tofu, kung pao chicken, Sichuan hot pot, and dry‑fried green beans. Its cool crunch offsets the numbing peppercorn heat of many Sichuan mains.
What makes Smashed Cucumber Salad (Pai Wang) special or unique in Sichuan cuisine?
The unique step of physically smashing the cucumbers creates a porous surface that soaks up the aromatic sauce, delivering intense flavor in every bite—a technique rarely seen in other Chinese salads.
What are the most common mistakes to avoid when making Smashed Cucumber Salad (Pai Wang) at home?
Common errors include under‑salting the cucumbers, not allowing enough time for excess water to drain, and pouring cold oil over the aromatics, which fails to bloom the garlic and scallions.
Why does this Pai Wang recipe use hot oil poured over garlic and scallions instead of sautéing them?
Hot‑oil pouring quickly cooks the aromatics while preserving their fresh flavor and prevents over‑browning. It also creates a fragrant, slightly smoky oil that coats the cucumbers evenly.
Can I make Smashed Cucumber Salad (Pai Wang) ahead of time and how should I store it?
Yes. Prepare the smashed, salted cucumbers and keep them in a sealed container in the refrigerator for up to 24 hours. Store the dressing separately and combine just before serving for maximum crunch.
What does the YouTube channel Ted Teo Cooking Show specialize in?
The YouTube channel Ted Teo Cooking Show specializes in approachable Asian home‑cooking tutorials, focusing on authentic Chinese, Thai, and Southeast Asian dishes with clear step‑by‑step explanations.
How does the YouTube channel Ted Teo Cooking Show's approach to Sichuan cooking differ from other Chinese cooking channels?
Ted Teo emphasizes practical kitchen hacks—like using plastic wrap to smash cucumbers—and explains the science behind each step, making Sichuan techniques accessible to home cooks without specialized equipment.
Last updated: August 28, 2026
