smashed cucumber salad

Smashed Persian cucumber pieces are salted ahead of time, then combined with soy sauce, rice vinegar, sesame oil, and chili pepper, and allowed to marinate for at least an hour before serving. This traditional Chinese cucumber salad, featured from Cynthia Chen&#39;s cookbook The Common Table, becomes more flavorful with time, so if you wish to prepare this salad a half day or day ahead, don&#39;t hesitate! Please see the recipe notes section for optional add-in&#39;s and substitution ideas.

Chinese Cucumber Salad

½ lb (8 oz) Persian or Kirby cucumbers (2 to 3 small cucumbers) (unpeeled)

salt

rice vinegar

sesame oil

soy sauce

red pepper

Slice the cucumbers in half lengthwise, then into 1-inch pieces. Place the pieces cut-side down down on a cutting board. Working with a few pieces at a time, lay the broad side of a wide chef&#39;s knife or cleaver on top of the cucumbers, and carefully use the palm of your free hand to smash down lightly on the blade. The pieces should crack and split open, leaving more surface area for the seasonings to flavor them.

Place the smashed cucumbers in a shallow bowl and sprinkle them evenly with the salt. Set aside until cucumbers release water, 20 to 30 minutes. (Persian cucumbers may not release much.)

When the cucumbers are done brining, drain off any water that has collected. Stir in 1 teaspoon rice vinegar, 1 teaspoon sesame oil, ½ teaspoon soy sauce, and red pepper flakes (or red finger chili pepper slices) if using. Taste and adjust seasonings, if desired. Let sit at room temperature or in the refrigerator for a minimum of 30 minutes to 1 hour. Tip for Success: The salad will taste better with more time, so if time allows, refrigerate and marinate for 6 hours or longer to let the flavors develop.

This salad serves 2 to 4 people. You can double the recipe to make a larger batch. You will have leftover chili oil in this recipe. Toss the chili oil with noodles, rice, or dumplings. Refrigerate the oil and use it within a week.

Chinese Smashed Cucumber Salad (拍黄瓜)

garlic (minced (about 4 teaspoons))

ginger

chili flakes ((see note 1))

gochugaru (Korean pepper flakes) ((see note 2))

oil (can be vegetable, grapeseed,

Japanese cucumbers ((see note 3))

garlic (grated

chili oil

sugar

sesame seeds

The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.

Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You’re going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.

Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don’t have a thermometer, heat the oil for 2 minutes just to be on the safe side.

Very carefully pour the hot oil over the spices. (See note 4) Let the oil infuse for at least 30 minutes.

Make the Chili Oil

Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.

Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.

Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note 5) You do not need to rinse the cucumbers. (See note 6)

Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.

Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.

Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.

Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.

Make Cucumber Salad

https://www.youtube.com/watch?v=2k97h2lXJBY

This Chinese smashed cucumber salad is a refreshing side dish. Crispy cucumber pieces are tossed in a garlicky and tangy sauce. 

FULL RECIPE: https://healthynibblesandbits.com/chinese-smashed-cucumber-salad/

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
1/3 cup oil (can be vegetable, grapeseed, or any neutral oil)

Cucumber Salad
1 to 1 1/4 pounds cucumbers
small pinch of kosher salt (1/4 to 1/2 tsp)
3 cloves garlic
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil with spices
1 1/2 teaspoons sugar
2 teaspoons sesame oil
toasted sesame seeds for garnish

You do not need to rinse the cucumbers after you salt them. If you're conscious about your salt intake, you can reduce the amount of soy sauce slightly.

What to serve with cucumber salad:
Jasmine Rice: https://healthynibblesandbits.com/how-to-cook-jasmine-rice/
Egg Fried Rice: https://healthynibblesandbits.com/easiest-egg-fried-rice/
Coconut Rice: https://healthynibblesandbits.com/simple-coconut-rice/

How to use leftover chili oil:
Toss with noodles: https://healthynibblesandbits.com/easy-homemade-noodles-spicy-peanut-sauce/
Serve with Red Curry Dumplings: https://healthynibblesandbits.com/?s=red+curry+dumplings

TOOLS AND INGREDIENTS (Includes Amazon Affiliate Links):
Chili Flakes: https://www.allspicery.com/shop/chilies/chile-flakes
Gochugaru: https://amzn.to/3B71lvy
Rice Vinegar: https://amzn.to/36AI5Zk
Soy Sauce: https://amzn.to/2T2Z4k1
Sesame Oil: https://amzn.to/3wKWEnU
Cleaver: https://amzn.to/3rc5bPN
Microplane Zester: https://amzn.to/3wEdsgb
John Boos Chopping Board: https://amzn.to/3rfi1wr

TIMESTAMPS
00:00 Intro
00:11 Making Chili Oil
01:47 Preparing Cucumbers
03:29 Finishing Sauce
04:29 Finishing Salad
04:50 Tasting

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Chinese Smashed Cucumber Salad (拍黃瓜, Garlic Cucumber Salad )

Spicy Smacked Cucumber Salad. Refreshing cucumber marinated in a delicious spicy garlic soy-based sauce. Ready in just 10 minutes!

10-min. Easy Spicy Smacked Cucumber Salad

mini cucumbers

tsp salt (to drain water)

soy sauce (not light or dark soy sauce!)

Chinese black vinegar (*can be omitted if you prefer not spicy)

tbsp sesame seeds

tbsp white granulated sugar

garlic (minced)

tbsp Chinese Chili oil (store bought

Slice the ends off the mini cucumbers.

With the side of the knife, smash cucumbers a few times until they’re a bit flattened and broken down the centre.

On an angle, slice cucumbers into long diagonal strips.

Transfer to a bowl. Add salt and massage. Allow cucumbers to sit in salt for 5 minutes (or ideally 10 minutes) to draw out excess liquids. Discard liquid.

Rinse cucumbers under cold water to remove excess salt, to prevent it from competing with sauce.

Strain the rinsed cucumbers.

Season with sauce ingredients and mix well. Enjoy!

https://embed.mediavine.com/videos/txszkahyccrqx0gtsans

10-min. Easy Spicy Smacked Cucumber Salad. Refreshing cucumber marinated in a delicious spicy garlic soy-based sauce. If you're not a fan of spice, omit the chili oil and this salad will taste just as delicious without it.

10-min. Spicy Smacked Cucumber Salad

This smashed cucumber salad is so refreshing and perfect for summer! Served with avocado, toasted sesame oil and chives, it's ridiculously flavorful.

Smashed Cucumber Salad

kosher salt

soy sauce or coconut aminos

honey

garlic cloves, (minced)

½ lime, (juiced)

red pepper flakes

avocado, (thinly sliced)

chives

chive blossoms, (for garnish)

Cut the cucumbers into pieces (some in half, some lengthwise, whatever you want!) and use a jar or meat tenderizer to smash each piece, gently and most of the time, just once. You can discard any seeds that come out, but place all the cucumber pieces in a large strainer. Set the strainer over a bowl. Sprinkle on a generous pinch of salt and sugar, and toss the cucumbers. If you want, you can place a bowl (or something heavy!) on top of the cucumbers to help press out the water. Let the cucumbers sit for 30 minutes at room temperature.

In a bowl, whisk together the vinegar, sesame oil, soy sauce, honey, garlic, lime juice and red pepper flakes until combined. I find that I don’t need salt in this dressing because of the soy sauce, but you may want to taste it and add a pinch of salt if needed.

Drain the cucumbers and place them in a large bowl. Add in the avocado. Pour on the dressing and toss well to combine. Sprinkle on the sesame seeds, chive and chive blossoms. Serve immediately!

Enjoy Chinese Smashed Cucumber Salad bursting with flavor from a spicy vinaigrette made using vinegar and homemade chili oil!

cucumbers ((3 medium or 2 large))

garlic ((finely chopped))

tsp sugar ((or

soy sauce ((or

tbsp black vinegar ((or

tbsp sesame oil

tsp chili oil ((or

Cut off the ends of each cucumber.

Use a large flat utensil like a cleaver or meat mallet to smash the cucumbers one at a time. You want to smash them until they&#39;ve collapsed into themselves. Avoid over-smashing because they&#39;ll turn into mush.

Slice them diagonally, roughly 1cm (0.4&quot;) thick.

Place each cut piece into a large bowl and mix 1/2 tsp salt through. Let it sit for 5 minutes.

Meanwhile, combine the light soy sauce, black vinegar, garlic, sugar, 1/4 tsp salt, sesame oil and chili oil.

After the 5 minutes of sitting, pour the cucumber liquid out of the bowl so you&#39;re left with just cucumbers.

Stir through the sauce and serve immediately as is!

Fresh, crunchy smashed cucumber salad with ginger, sesame, and other Asian-inspired flavors. Just 1 bowl, 10 ingredients, and 10 minutes required for this versatile side!

Gingery Smashed Cucumber Salad (Asian-Inspired)

garlic, grated

Tbsp ginger

Tbsp rice vinegar

Tbsp tamari ((or soy sauce

Tbsp toasted sesame oil

maple syrup

1/2-1 tsp red pepper flakes,

large English cucumbers ((2 large cucumber yield ~6 cups or 775 g))

green onion,

Tbsp sesame seeds

In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.

Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They should look craggy. After smashing, cut each cucumber into 1/2-inch to 1-inch slices and add to the bowl with your dressing.

Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.

Serve immediately or make up to an hour ahead and keep it refrigerated. It’s best enjoyed cold. Not freezer friendly.

https://www.youtube.com/watch?v=AfTvJ3XKDvA

Fresh, crunchy smashed cucumber salad with ginger, sesame, and other Asian-inspired flavors. Just 1 bowl, 10 ingredients, and 10 minutes required for this versatile side!

Full Recipe: https://minimalistbaker.com/gingery-smashed-cucumber-salad-asian-inspired/

This smashed cucumber salad is similar to pai huang gua, a Chinese cucumber salad featuring a garlicky sesame-soy-vinegar dressing and chili crisp and/or chili oil topping.

Our inspired version is naturally sweetened with maple syrup, swaps the chili oil for chili flakes, and also draws influence from Japanese cuisine with the inclusion of pickled ginger for a sweet, tangy addition. 

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Gingery Smashed Cucumber Salad (Asian-Inspired) | Minimalist Baker Recipes

Prepare to be amazed by this incredible smashed cucumber salad recipe! This impressive salad features crunchy smashed cucumbers, fried peanuts, and a tantalising garlic-infused soy sauce drizzle. Fall in love with the refreshing flavours and textures of Pai Huang Gua.

Smashed Cucumber Salad - Pai Huang Gua

tsp sesame oil

½ tbsp rice wine vinegar

oyster sauce

cucumber

tsp sugar

peanuts

garlic

vegetable oil (for frying)

In a small dish mix together all the sauce ingredients including the sesame oil, rice wine vinegar, soy sauce and oyster sauce and give it a quick mix.

Next, wash the cucumber then lay on a wooden board or benchtop and smash lightly with rolling pin. Then slice up into 1 cm / ½ inch chunks and place in a medium bowl. Pour over the salt and sugar, giving it a quick mix to coat them, then allow to sit for a few minutes so the salt can soften the cucumber slightly and bring out the juices.

Meanwhile, heat half the vegetable oil in a small saucepan over medium high heat, pour in the peanuts and roast until they’re lightly browned on a few sides and start making a crackling sound (around 3 minutes). Remove the peanuts and place on top of the cucumber, leaving as much oil as you can in the pan.

Add the remaining oil and garlic to the saucepan and quickly fry for 30 seconds or until nice and crispy. Add it to the sauce mix.

Pour the sauce over the cucumber and peanuts, mix together and serve.

Smashed Cucumber Salad with Feta-Dill Dressing and Pistachios leans on minimal ingredients with big flavor. This fresh, simple side dish is delicious served with burgers, sandwiches, or anything hot off the grill.

Smashed Cucumber Salad with Feta-Dill Dressing and Pistachios

lb. English cucumbers

feta cheese

extra-virgin olive oil,

lemon juice

cracked black pepper

pistachios ((sub pine nuts))

dill

Slice the cucumbers crosswise into 4-inch long pieces. Cut each piece in half lengthwise. Place each piece of cucumber cut side-down on a work surface. Lay the blade of a chef&#39;s knife flat on top of the cucumber and lightly smash down using your fist or the palm of your hand. The skin will begin to crack, and the flesh will break down. Break or slice diagonally into bite-size pieces, and transfer to a bowl. Season cucumbers with salt.

Place feta in a separate bowl and use a fork to thoroughly mash. Mix in extra-virgin olive oil, lemon juice, and cracked black pepper.

Add feta dressing to the bowl with cucumbers, along with pistachios and fresh dill. Toss to combine, and garnish with extra dill, cracked black pepper, and/or a drizzle of olive oil, if desired. Serve immediately.

This smashed cucumber salad combines crispy cucumbers with tender fusilli pasta and meaty tofu crumbles. Seasoned with soy sauce, toasted sesame oil, and rice vinegar, this salad is refreshing, packed with texture, and superbly seasoned!

Smashed Cucumber Pasta Salad

firm tofu

tsp smoked paprika

tbsp oil

maple syrup (or sugar)

cucumber (about 13 ounces)

tsp salt

tsp minced ginger

tbsp white rice vinegar

tbsp toasted sesame oil

tbsp sugar

tsp gochugaru (Korean chili powder)

Fusilli pasta

Preheat the oven to 400 °F (200°C).

Crumble the tofu. Using your hands, crumble the tofu into small chunks of about 1/2-inch. Transfer to a mixing bowl.

Toss with the seasonings. Add the smoked paprika, soy sauce, oil, and maple syrup. Using a spoon or spatula, toss well to coat the tofu with the seasonings.

Spread on a baking sheet. Line a baking sheet with parchment paper and spread the crumbled tofu into an even layer.

Bake. Transfer the baking sheet to the oven and bake for 25-30 minutes, stirring once halfway through baking. The tofu should be golden brown and slightly crispy on the edges. Remove from the oven and set aside.

Tofu Crumbles

Smash the cucumbers. Cut the cucumber in half crosswise. Place the large side of a large knife or cleaver on the cucumber and smash it using the heel of your palm. The cucumber should crack open and separate into 4 parts.

Slice them. Next, slice them into 1/2-inch thick slices. Transfer the sliced cucumbers to a large mixing bowl.

Salt and let them rest. Sprinkle the cucumber with the salt and toss to coat. Let the cucumber sit for about 15 minutes. This step will help the cucumber release some water and prevent the salad from being watery.

Drain. Next, drain the cucumber and press them with your hands to remove as much water as possible. Transfer them back to the mixing bowl.

Smashed Cucumbers

Make the dressing. To a small bowl, add the minced garlic and ginger. Then, pour in the soy sauce, white rice vinegar, toasted sesame oil, sugar, sesame seeds, and Gochugaru. Stir to combine and dissolve the sugar.

Toss the cucumbers with the dressing. Add the dressing to the bowl containing the cucumber and toss to coat.

Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the uncooked pasta and cook according to the package instructions. Once tender, drain the pasta, rinse under cold water a couple of times, and drain well again.

Combine everything. Finally, add the cooked pasta, tofu crumbles, cilantro, and sliced red onions if using, to the cucumbers. Stir well to combine everything.

Serve. You can serve this salad at room temperature or chill it in the refrigerator for 3-4 hours before serving. This cucumber salad will stay fresh for up to 3 days in the refrigerator.

Assemble

Amazing. My family loved it. A total new taste for salad. Thank you for sharing.

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