Super Easy Chinese Smacked Cucumber Salad (拍黃瓜)
Sometimes you not only need to eat a whole cucumber, you've gotta smack the whole thing too. It's great for stress relief and it's also cheaper than therapy, a big win in my eyes...
Anyway, here’s a punchy, flavour-packed salad that I’m absolutely obsessed with – classic Chinese smacked cucumber salad. The combination of cool and crunchy cucumber coated in a tangy and garlicky dressing with just the right hit of vinegar and a touch of chilli heat.
Honestly, it’s the kind of dish you’ll want to make on repeat, whether it’s to jazz up a weeknight meal or impress guests with a fresh, vibrant side. Plus, it takes literally minutes to throw together. So, if you're up for a recipe that's refreshing, zesty, and seriously addictive, this one’s calling your name and I know you'll be obsessed with it in no time.
P.s. the cucumbers are often “smacked” or lightly smashed to create a rough texture, which increases it's surface area for the cucumbers to absorb flavours. The technique is quick and enhances the salad’s appeal by ensuring every bite is full of flavour.
Hey, I'm Verna!
About this recipe
Let me introduce you to the ultimate side dish: Chinese Smacked Cucumber Salad. It’s crunchy, refreshing, and packed with bold flavours that will make your taste buds dance! This dish, known as pai huang gua (拍黄瓜) in Mandarin, is a staple in Chinese cuisine, often served as a cold appetiser or a light side to balance out rich mains.
The magic? Smacking the cucumbers! This technique isn’t just fun (and a little therapeutic); it also creates rough edges and cracks in the cucumber, helping it soak up all the garlicky, tangy, and savoury dressing. Every bite bursts with flavour, making it far more exciting than your average salad. Honestly, I don't even like cucumbers, but I'll always make an exception for this dish whenever I see or crave it...
This salad is super versatile - serve it with dumplings, grilled meats, or even on its own as a healthy snack. Plus, it’s ridiculously easy to make, so it’s perfect for those lazy days when you still want something delicious.
Think of it as the cucumber salad's cooler, spicier cousin - a dish that’s refreshing like Mediterranean tzatziki but with the bold, addictive flavours of Chinese cuisine. Once you try it, I promise it’ll become a go-to in your kitchen!
Ingredients
- 1 large cucumbers, or you can use a bunch of baby cucumbers too
- 2 cloves garlic, minced
- 1.5 - 2 tbsp Chinese black vinegar (Chinkiang vinegar), adjust to your preference of sour
- 1 tsp sesame oil
- 1/2 tbsp chilli oil - adjust to your spice preference
- 1/2 tbsp light soy sauce (add this last if you want more savouriness once all marinated)
- 1 tsp salt
- Handful of chopped fresh coriander (cilantro) and/or spring onions
Pair it with
Instructions
1. Prepare the cucumbers:
- Wash and pat cucumbers dry, then trim off the ends.
- Using the flat side of a large knife or a rolling pin, smack each cucumber until it begins to break open. This rough surface helps absorb the dressing.
- Tear or cut the smacked cucumbers into bite-sized pieces and place them in a large bowl.
- Sprinkle salt over the cucumbers, toss to coat, and let sit for 10-15 minutes to draw out excess moisture.
- Drain and discard any liquid released.
2. Add the marinade:
- To the drained cucumbers, add:
- Minced garlic
- Chinese black vinegar
- Sesame oil
- Chilli oil
- Fresh coriander and spring onions
- Toss everything together to mix thoroughly.
- You can serve immediately but letting it sit for another 5-10 minutes will help the flavours to blend and taste even better as time passes.
- Taste and, if needed, add soy sauce or a pinch more salt.
3. Serve:
- Serve immediately or refrigerate for a bit before serving for an extra-refreshing experience.
Tips:
- Persian or English cucumbers are best as they have fewer seeds and thinner skins, giving a crispier bite.
- Salting the cucumbers and letting them rest is key to drawing out moisture, making them crunchier and preventing a watery salad.
- You can control the heat by adding more or less chilli oil or using red pepper flakes to suit your taste.
- This salad is best enjoyed fresh when the cucumbers retain their crispness and the dressing is vibrant.
FAQs
1. Can I make this salad ahead of time?
Yes, but for best results, prepare the dressing and cucumbers separately and mix just before serving to keep the cucumbers crisp.
2. How long does Smacked Cucumber Salad last in the fridge?
The salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours. The cucumbers may lose some crunch but will still be delicious.
3. Can I add other vegetables to the salad?
Absolutely! Thinly sliced carrots, radishes, or bell peppers add more colour and texture to the salad.
4. What if I don’t have rice vinegar?
You can substitute rice vinegar with white vinegar or apple cider vinegar, but use slightly less, as these can be more acidic.
5. Can I make this salad without chilli oil?
Yes! If you prefer a milder flavour, simply omit the chilli oil or replace it with a pinch of red pepper flakes for a less intense heat.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
