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Chinese Smashed Cucumber Salad Recipe

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4 from 3 reviews

This Chinese Smashed Cucumber Salad (拍黄瓜) is a refreshing and spicy appetizer featuring crisp Japanese cucumbers smashed to absorb a flavorful chili oil dressing infused with garlic, ginger, and Korean pepper flakes. Perfect as a cooling side dish or snack, it balances crunchy textures with a vibrant kick of heat and tang from rice vinegar and soy sauce.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chili Oil

  • 3 cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon minced ginger
  • 1 1/2 teaspoons chili flakes
  • 2 tablespoons gochugaru (Korean pepper flakes)
  • 1 teaspoon kosher salt (or 1/2 teaspoon sea salt)
  • 1/3 cup neutral oil (vegetable, grapeseed, or similar)

Cucumber Salad

  • 1 to 1 1/4 pounds Japanese cucumbers
  • Small pinch kosher salt (about 1/4 to 1/2 teaspoon)
  • 3 cloves garlic, grated or zested
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons chili oil with spices (prepared above)
  • 1 1/2 teaspoons sugar
  • 2 teaspoons sesame oil
  • Toasted sesame seeds for garnish

Instructions

  1. Make the Chili Oil: In a heat-proof bowl, combine the minced garlic, minced ginger, chili flakes, gochugaru, and 1 teaspoon kosher salt. Heat 1/3 cup oil in a saucepan over medium-high heat for 2 to 3 minutes until it reaches 325ºF to 350ºF; avoid overheating. Very carefully pour the hot oil over the spice mixture to infuse the flavors. Let the chili oil cool and infuse for at least 30 minutes or up to a day for deeper flavor.
  2. Prepare the Cucumbers: Slice off ends of the cucumbers, then cut each cucumber in half lengthwise. Lay the halves cut side down, place the side of a knife over them, and use the palm of your hand to smash the cucumbers until they split along the length. Slice these smashed cucumbers diagonally into about 1/2-inch thick pieces and transfer to a bowl.
  3. Salt and Drain: Sprinkle the small pinch of kosher salt over the cucumber pieces, toss gently, and let them sit for 20 minutes. Afterward, drain out the excess water released; no need to rinse the cucumbers.
  4. Prepare the Garlic Vinegar Mixture: In a separate bowl, mix the grated garlic with rice vinegar. Let this mixture sit for 10 to 15 minutes to mellow the garlic’s sharpness.
  5. Mix the Dressing: Add soy sauce, 2 tablespoons of the prepared chili oil including the spices, sugar, and sesame oil to the garlic vinegar mixture. Stir well to combine the dressing.
  6. Toss and Serve: Just before serving, toss the drained cucumber pieces with the dressing until well coated. Garnish with toasted sesame seeds. Serve alongside jasmine rice, coconut rice, or your favorite noodle dishes for a refreshing accompaniment.

Notes

  • The chili oil can be made ahead and refrigerated for convenience and flavor development.
  • Use Japanese or Persian cucumbers known for their thin skins and minimal seeds to achieve the best texture.
  • Heating the oil to the correct temperature (325ºF to 350ºF) is important to avoid burning the gochugaru and garlic, which could create bitterness.
  • Smashing the cucumbers helps them soak up the dressing better and adds a satisfying texture.
  • After salting, draining the cucumbers removes excess moisture, preventing the salad from becoming watery.
  • Letting the grated garlic rest in vinegar softens its raw pungency for a balanced flavor.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Chinese
  • Diet: Vegetarian

Find it online: https://avascooking.com/chinese-smashed-cucumber-salad-recipe/