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Sichuan Smash Cucumber Salad (Pai Huang Gua)

Close-up of vibrant Sichuan Smash Cucumber Salad coated in spicy chili oil and flakes.
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Make this quick and flavorful Chinese cold dish by smashing cucumbers to absorb the spicy, tangy, and savory dressing.

Ingredients

Scale
  • 3 large English cucumbers
  • 4 cloves garlic, minced
  • 2 tablespoons light soy sauce
  • 2 tablespoons Chinkiang black vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 to 2 tablespoons chili oil (adjust to your spice preference)
  • 1 teaspoon Sichuan peppercorns, toasted and ground (optional)
  • 1 teaspoon salt (for drawing out water)

Instructions

  1. Wash the cucumbers. Place them on a cutting board and use the flat side of a heavy cleaver or a rolling pin to firmly smash each cucumber until it cracks open and flattens slightly. Do not chop them into neat pieces.
  2. Cut the smashed cucumbers into bite-sized chunks, about 1 to 2 inches long.
  3. Place the cucumber pieces in a bowl and toss them with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess water.
  4. While the cucumbers rest, prepare the dressing. In a small bowl, combine the minced garlic, soy sauce, black vinegar, sugar, sesame oil, chili oil, and ground Sichuan peppercorns (if using). Stir until the sugar dissolves.
  5. Squeeze the excess water from the salted cucumbers using your hands. Discard the liquid.
  6. Add the dressed cucumbers to the bowl with the sauce. Toss everything together until the cucumbers are evenly coated.
  7. Serve immediately for a crisp texture, or chill for 30 minutes to allow the flavors to meld further.

Notes

  • Smashing the cucumbers creates rough edges that hold the dressing better than slicing.
  • Use Chinkiang black vinegar for the most authentic flavor profile.
  • If you do not have Sichuan peppercorns, omit them, but the characteristic numbing sensation will be absent.

Nutrition

Find it online: https://spoonfulsnap.com/sichuan-smash-cucumber-salad-recipe/