Cucumbers are in season starting in late May and typically are available throughout the summer and early fall. Cucumbers are great for staying hydrated and cool. Pai huang gua—or smashed cucumber salad—is a traditional Chinese recipe for a hot day. It can be served on its own or alongside chilled rice or noodles. Smashing and salting the cucumbers helps to draw out excess water and makes the flavors more concentrated. Don’t like tofu? Leave it out! You can also add other veggies, such as edamame, snap peas, or thinly sliced broccoli.
Servings: 4
Time: 20 minutes
Ingredients
- 2 long, thin-skinned cucumbers (or 6–8 small cucumbers)
- Salt
- 1 garlic clove, minced
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon mirin or sugar
- 2 teaspoons sesame oil
- 2–3 scallions, white and light green parts, thinly sliced
- 2 tablespoons cilantro, roughly chopped
- 6 ounces tofu, cubed (optional)
- 1 tablespoon sesame seeds, toasted
- Chili oil or chili crisp (optional)
Directions
- Lay cucumbers on a cutting board. Smash the cucumber with the flat side of a kitchen knife until it starts to split. Repeat with the second cucumber. Break apart or cut the cucumbers into 1-inch pieces.
- Place cucumber in a colander and sprinkle generously with salt. Let sit over the sink for 15 minutes. Pat dry with a clean kitchen towel.
- In a large bowl, whisk together minced garlic, vinegar, soy sauce, mirin or sugar, and sesame oil.
- Add cucumber, cubed tofu, cilantro, and scallions to the bowl and toss with the dressing. Taste and add more vinegar, soy sauce, or sesame oil if desired. Let chill for up to 30 minutes or until ready to eat.
- To serve, top with toasted sesame seeds and drizzle with chili crisp or chili oil if you’d like.