The Best Chinese Cucumber Salad is Smashed (拍黄瓜)

Ingredients

• 2 pieces Mini or Long Skinny Cucumbers (keep skin; thin‑skinned with tender seeds)
• 0.75 teaspoon Salt (helps draw out moisture)
• 2 cloves Garlic Cloves (finely grated)
• 2 tablespoons Fresh Cilantro (chopped)
• 2 chilies Thai Bird's Eye Chilies (diced; optional for heat)
• 1 tablespoon Soy Sauce (light soy preferred)
• 1 tablespoon Chili Oil (hot chili oil)
• 1 tablespoon Apple Cider Vinegar (substitutes Chinese black vinegar)
• 0.5 teaspoon Sugar (balances sourness)
• 1 teaspoon Sesame Oil (toasted sesame oil)

Instructions

1. Smash the Cucumbers

   Place each cucumber on the cutting board and use a heavy cleaver to press down firmly until the cucumber splits lengthwise, creating many bruises.

   Time: PT5M

2. Cut Diagonally

   Slice each smashed cucumber diagonally into long, bite‑size pieces.

   Time: PT2M

3. Salt and Rest

   Sprinkle 3/4 teaspoon salt over the cucumber pieces, toss to coat, and let sit for 15 minutes to draw out moisture.

   Time: PT15M

4. Prepare Aromatics

   While the cucumbers rest, finely grate the garlic, chop the cilantro, and dice the bird's eye chilies (if using).

   Time: PT4M

5. Make the Dressing

   In a small bowl combine soy sauce, chili oil, apple cider vinegar, sugar, and sesame oil. Stir until sugar dissolves.

   Time: PT2M

6. Remove Excess Liquid

   After the 15‑minute rest, lightly squeeze the cucumber pieces to discard excess water.

   Time: PT2M

7. Combine and Toss

   Add the garlic, cilantro, chilies, and dressing to the cucumbers. Toss thoroughly until evenly coated.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g