Smashed Cucumber Salad (拍黄瓜)

Why and how to smash

What is the purpose of smashing? You may wonder. According to my dad who always makes cucumber salad this way, “Because it’s a fast way to turn a whole cucumber into small pieces.”

Besides my dad’s practical intention, I think the reason behind it is similar to why Chinese cooks tear cabbage leaves, instead of cutting them with a knife. The smashing action creates natural cracks leaving uneven surfaces that are better at absorbing seasonings than flat surfaces cut by knives.

To smash a cucumber, Chinese chefs and home cooks would use a cleaver. If you don’t have one, use a rolling pin or a meat pounder (meat mallet) instead.

Lay the cucumber flat on a sturdy chopping board. Use the side of the cleaver to hit it. The cucumber will naturally split lengthways into 3 or 4 parts. Then cut it crosswise into bite-sized pieces.

By the way, I don’t remove the seeds before seasoning as they are tasty and nutritious (Little food waste happens in a Chinese kitchen).

How to make the dish

Step 1: salt the cucumber

After you smash and chop the cucumber into small pieces, transfer them into a bowl (a large one will make tossing in the late step easier). Sprinkle a good amount of salt then mix to coat the cucumber evenly. Leave to rest for about 10 minutes.

While resting, the cucumber will sweat. Some of the water will be extracted and the salty taste will go into the flesh. Before seasoning, remember to drain off the liquid.

This process isn’t compulsory (I skip it when I’m in a hurry). That said, I do recommend you do so if time permits, as I find the salted version tastes a little better.

Step 2: make a dressing

To season smashed cucumber, you only need a few common Chinese condiments.

• Soy sauce. It provides a savoury and umami taste to the dish. Use the light version (Shēng Chōu/生抽) or the regular one that’s simply labelled as soy sauce. Dark soy sauce (Lǎo Chōu/老抽) isn’t suitable for cold dishes like this one.
• Black rice vinegar. It’s indispensable for my version of smashed cucumber. Tandy and fragrant, it adds more depth to the flavour. Chinkiang (Zhenjiang) vinegar (镇江香醋) is one of the best varieties that can be easily found in Chinese stores.
• Sesame oil. Commonly used in Chinese cold dishes, it provides a distinctive aroma and a nutty flavour which effectively elevate the general taste. Make sure you use the Asian/Chinese type which is made from toasted sesame seeds and has an amber colour.
• Garlic. Mince some fresh garlic and mix it with the seasonings. If you adore the flavour of ginger, add a little too.
• Sugar. It’s added to enhance the umami taste. A pinch would be enough. You may replace it with a drop of honey or omit it altogether.
• Chili oil. Chinese smashed cucumber salad isn’t always dressed with chili oil. But I highly recommend you include it. Read more about how to make it yourself in later sections.
• Sichuan pepper oil (optional). A condiment made of Sichuan pepper, it adds a pleasant numbing effect on your palate.

🛎 Gluten-free substitutes: Use gluten-free soy sauce or tamari to replace light soy sauce. Substitute black rice vinegar, which contains wheat, with other gluten-free vinegar, or fresh lime/lemon juice.

Step 3: season and mix

After salting and draining, add all the seasoning ingredients to the cucumber. Give everything a good toss to ensure the seasonings are evenly distributed.

For a better taste, I suggest you let it sit for a couple of minutes before serving. This allows the flavour to penetrate further into the vegetable. That said, do not leave it for too long though as the crispiness will be reduced over time.

What to serve with

Smashed cucumber salad appears on our dinner table very often. Usually, I include it in a typical Chinese dinner for four consisting of a cold dish like this one, two to three hot dishes (stir-fries, braised or steamed dishes, soups, etc.) and some staples.

For example, for last Saturday’s dinner, I paired it with red-cooked pork belly, garlic sauce mushroom, egg drop soup and steamed jasmine rice.

Alternatively, prepare a bigger portion and serve this salad as a side dish for Western-style meals. It also makes a great accompaniment to barbeque food. When in China, I always order it when having Xinjiang-style grilled lamb skewers.

Make your own chili oil

What type of chilli oil to use? You may ask. The most common one used in this dish is the classic Chinese chili oil that’s made with dried chili and oil infused with aromatics and spices. My favourite ought to be the homemade version, a must-have condiment in my kitchen.

If you haven’t made it, this is a good opportunity to try it. Apart from being added to smashed cucumber, it makes so many dishes extra delicious. You can use it to:

• Make dipping sauces for dumplings
• Spice up rice dishes, e.g. pork fried rice
• Season noodle dishes, e.g. Dan Dan noodles
• Add a kick to soups, e.g. wonton soup
• Dress cold appetisers, e.g. Sichuan mouthwatering chicken
• Spread over steamed buns, scallion pancakes, etc.

Otherwise, use any other types of chili oil you’ve already got in the pantry. Test a few times with different versions, then you’ll find the best variety and the right quantity that suits your taste the best.