published Jan 10, 2024 On those hazy summer days, the last thing you want to do is slave over a hot oven or stove to make a meal. Those are the best times to turn to my cool, refreshing Chinese cucumber salad! In China, this dish is known as pai huang gua, or smashed cucumber salad, and is almost synonymous with summertime. Some recipes lean heavily on spicy Sichuan flavors, while others stick to a light vinaigrette. My recipe gives you the option! The base vinaigrette is a tangy combination of soy sauce, sesame oil, and rice vinegar, but could be dressed with a spiced chili crisp if it’s to your liking. Pai huang gua is best served chilled for at least 30 minutes. Coincidentally, this is just enough time to prepare fan-favorite orange chicken or hoisin salmon for dinner! You’ll probably even have time left over to whip up my 10-minute hibachi fried rice.
Recommended Tools
Rolling Pin – Smashing, not slicing or chopping, is the most painless way to prepare smashed cucumber salad. A rolling pin allows you to easily and gently crush them just enough.
Storing Suggestions
I’m always surprised by how many people ask, “Does cucumber salad go bad?” Pai huang gua has a limited shelf life like any vegetable-based recipe. And actually, because of the vinaigrette, it may not keep as long as you would think. American cucumbers are shorter and wider than the long, narrow English or Persian cucumbers and have a more bitter flavor. English or Persian cucumbers are sweeter and contain few seeds. The difference between the two types preferred is that the long cucumbers are not as watery so they have a more concentrated cucumber flavor. Chinese cucumber salad can be refrigerated for up to 3 days. Day by day, it becomes soggier and mushier until it becomes totally unappetizing. I also do not recommend freezing it because the soft cucumber flesh does not weather freezing and thawing well. Love this recipe? Share it with the world on Pinterest.
