Chinese Cucumber Salad
This Traditional Chinese Cucumber Salad (拍黃瓜) is made by smashing cucumbers to soak up a garlicky, tangy, spicy dressing. It’s bold, refreshing, and full of flavor—just like the kind you’d find at a Chinese restaurant or home-cooked meal.
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 medium-sized cucumbers
- 2 tsp salt
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tsp hot chili oil (optional)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 green onions, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, chopped (optional)
Instructions
- 1
Peel cucumbers (optional):Use a vegetable peeler to roughly peel the cucumbers. Leaving some skin on is great for texture and contrast.
- 2
Smash cucumbers:Place a paper towel over each cucumber and gently smash with the flat side of a large knife or a meat pounder until cracked.
- 3
Cut and salt:Cut into 2-inch pieces and place in a large bowl. Add salt, toss, and let sit for 30 minutes. Drain any liquid afterward.
- 4
Add garlic and sugar:Mix in the minced garlic and sugar.
- 5
Make hot scallion oil:Heat vegetable oil in a small pan over medium heat for 1 minute. Add chopped green onions, stir for a few seconds until fragrant, and pour the hot oil over the cucumber mixture.
- 6
Add remaining ingredients:Add chopped chili peppers (if using), rice vinegar, sesame oil, and chili oil. Toss everything to combine.
- 7
Chill or serve:Let sit for 10–15 minutes, or refrigerate up to 1 hour before serving. Enjoy!