Smashed Asian Cucumber Salad

Pai Huang Gua in a bowl with chopsticks.

Smashed Asian Cucumber Salad

KAPOW! This action-packed smashed Asian cucumber salad has flavour and CRUNCH like you wouldn't believe. Plus it's super quick (and super fun) to make! Just THWACK those cucumbers and drizzle with our quick and PUNCHY garlic sesame dressing.

Course Appetiser, Salad, Side Dish

Cuisine Chinese

Prep Time 2

Cook Time 5

Total Time 7

Servings Side Serves

Calories 107kcal

Author Wandercooks

Cost $5

Equipment

Ingredients

For the sauce

For the cucumber salad

1 cucumber sub 4 baby cucumbers, around 200 g / 7 oz
1 tsp salt
1 tsp sugar
⅓ cup peanuts whole, skin on, 50 g / 1.76 oz
2 garlic cloves finely chopped
2 tbsp vegetable oil divided, for frying

Instructions

Mix the sauce ingredients in a small dish: 2 tsp sesame oil, ½ tbsp rice wine vinegar, 1 tbsp soy sauce and 1 tbsp oyster sauce.
2 tsp sesame oil, ½ tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tbsp oyster sauce
Wash the 1 cucumber then place on a wooden board or bench top. Smash lightly with rolling pin. Slice into 1 cm / ½ inch chunks and place in a medium bowl. Pour over the 1 tsp salt and 1 tsp sugar, giving it a quick mix to coat, then allow to sit for a few minutes so the salt can draw out the juices.
1 cucumber, 1 tsp salt, 1 tsp sugar
Meanwhile, heat 2 tbsp vegetable oil in a small saucepan over medium high heat, pour in the ⅓ cup 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.
2 tbsp vegetable oil, ⅓ cup peanuts
Add the remaining 2 tbsp vegetable oil and 2 garlic cloves to the saucepan and quickly fry for 30 seconds or until nice and crispy. Add it to the sauce mix.
2 tbsp vegetable oil, 2 garlic cloves
Pour the sauce over the cucumber and peanuts, mix together and serve.

Video

https://www.youtube.com/watch?v=puLbL6UIXZo

Notes

Storage - This salad is best enjoyed fresh. Store any leftovers in an airtight container in the fridge, but try to use them up within around 24 hours as the flavour and texture will change over time. It’ll also be a lot juicier as the salt will continue to draw water from the cucumber over time.
Smashing - Experiment with the pressure but don't be too excessive. You wan't to find the right balance where it will crack open the skin without turning the cucumbers into mush!
Bitter Cucumber Variety? - If you know your cucumbers are not as sweet or juicy as other varieties, you can peel long strips off half of the cucumber skin to help reduce the bitterness.
Add Heat - Add a small amount of your favourite chilli paste such as Lao Gan Ma chilli sauce, doubanjiang (spicy bean sauce), chilli powder or chilli oil.

Nutrition