Smashed cucumber salad (or pai huang gua) is a staple side dish in many Chinese restaurants and usually consists of cucumbers tossed with black vinegar, soy sauce, garlic and sesame seeds (or oil). In other variations, chiles and sometimes Sichuan peppercorn are added. We started with the technique of smashing the cucumbers, which creates jagged edges and more surface area for the dressing to get absorbed, and salting them, which softens the skin, firms up the flesh and releases some water to concentrate the flavor, then added a twist. This version combines the freshness of sweet watermelon and an abundance of herbs with a little heat from chiles and ginger. It’s a bright summer salad that hits all the flavor receptors.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 firm English cucumbers (about 28 ounces total)
- Kosher salt
- 3 tablespoons neutral oil, such as vegetable, canola or grapeseed
- 1 large shallot, thinly sliced into rings (about 1/2 cup sliced)
- 2 limes, zested, plus 3 tablespoons lime juice
- 1 tablespoon Chinese black vinegar, such as Chinkiang vinegar
- 1 teaspoon grated ginger
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 1/2 teaspoons toasted sesame seeds
- 1 red Thai chile or any small red chile, finely minced (See Cook’s Note)
- 1/2 small seedless watermelon, peeled and cut into 1/2-inch cubes (about 1 1/2 pounds or 3 cups)
- 1/2 cup lightly packed fresh cilantro leaves, roughly chopped, plus more for garnish
- 1/2 cup lightly packed fresh mint leaves, roughly chopped, plus more for garnish
Instructions
- Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
- Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
- Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
- When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
- Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 226 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1077 mg |
Reviews
Unique, lovely salad. I am addicted. As a meal for lunch. dinner or, yes breakfast. Simply great!