Easy Smashed Cucumber Salad (Pai Huang Gua / 拍黄瓜)

Lin

A refreshingly crisp and intensely flavorful Chinese Smashed Cucumber Salad (拍黄瓜, Pāi Huángguā). This classic Sichuan-style appetizer features smashed cucumbers tossed in a punchy dressing of fresh garlic, soy sauce, black vinegar, and a hint of chili. It’s a quick, easy, and no-cook side dish that’s perfect for any meal.

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Prep Time 10

Cook Time 15

Total Time 23

Course Appetizer, Salad

Cuisine Chinese

Servings 2 people

Calories 75 kcal

Equipment

1 Knife A Heavy Knife or Cleaver: A Chinese cleaver is traditional, but any heavy chef's knife will do. You'll be using the flat side of the blade to smash the cucumbers. Alternatively, a rolling pin or the bottom of a small, sturdy pan works too!
1 Large Mixing Bowl For tossing everything together.

Ingredients

2 cucumbers 2 medium English or 4-5 small Persian cucumbers (about 1 lb / 450g)
8 cloves garlic minced
2-3 Thai chiles thinly sliced (or 1/2 tsp red pepper flakes, adjustable to taste)
1 stalk cilantro coarsely chopped

For the Dressing

3 tbsp light soy sauce (e.g., Kikkoman)
2 tbsp Chinese black vinegar (Chinkiang vinegar)
1 tbsp oyster sauce
1 tsp toasted sesame oil
½ tsp salt (or to taste)

Instructions

Prepare the Cucumbers: Wash the cucumbers well. Trim the ends. Lay a cucumber on a cutting board and place the flat side of a heavy knife or cleaver over it. Firmly press down or strike the blade with your other hand to smash the cucumber until it cracks and splits open. Repeat with the remaining cucumbers.
Cut into Pieces: Chop the smashed cucumbers diagonally into irregular, bite-sized pieces (about 1-inch / 2.5cm).
Combine: Transfer the cucumber pieces to a large mixing bowl. Add the minced garlic, sliced chiles, and chopped cilantro.
Mix the Dressing: In a separate small bowl, combine the light soy sauce, Chinese black vinegar, oyster sauce, sesame oil, and salt. Stir well until the salt is fully dissolved.
Toss and Marinate: Pour the dressing over the cucumbers and toss thoroughly to combine. For the best flavor, allow the salad to marinate at room temperature for at least 15 minutes before serving. Toss again right before you serve.

Notes

(Note on US vs. Metric): This recipe uses standard US measurements. For precision, metric units are also provided.*

Allergen Note

This recipe contains soy and gluten from the soy sauce and oyster sauce. For a gluten-free version, use tamari and a gluten-free oyster sauce.

Nutrition Information75

Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.

Keyword asian cucumber salad, chinese cucumber salad, no-cook side dish, pai huang gua, sichuan appetizer, smashed cucumber salad