Smashed Cucumber Salad
with Garlic and Vinegar
(Suān Bàn Pāi Huángguā 蒜拌拍黄瓜)
This is one of the most common no-cook dishes found on Chinese summer tables. It is crisp, aromatic, and immediately refreshing. “Smashing” the cucumber rather than slicing it creates rough edges that absorb the dressing more effectively, giving strong flavor with very little effort.
Ingredients (Serves 2–3)
- 2 English or Persian cucumbers
- 2 cloves garlic, finely minced
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar or black vinegar
- 1 teaspoon sesame oil
- ½–1 teaspoon sugar (optional, to balance acidity)
- Optional additions: chili oil, Sichuan pepper oil, or toasted sesame seeds
Preparation:
Wash the cucumbers and trim the ends. Place them on a cutting board and gently smash each one using the flat side of a cleaver or the bottom of a sturdy glass. The goal is to crack them open, not pulverize them.
Cut the smashed cucumbers into bite-size pieces and place them in a bowl.
Add the minced garlic directly to the cucumbers. In a small bowl, mix the soy sauce, vinegar, sesame oil, and sugar if using. Pour the dressing over the cucumbers and toss gently.
Let the salad sit at room temperature for 5–10 minutes before serving so the flavors meld. Adjust seasoning if needed. Add chili oil at the table for those who want heat.
Seasonal Notes:
This dish is valued for its ability to clear summer heat and promote hydration. Cucumber is cooling and fluid-generating, while garlic and vinegar prevent the dish from feeling overly cold to digestion. Because it is served at room temperature and requires no cooking, it is ideal during heat waves or as a quick accompaniment to simple meals.
