Liangban Huanggua (Chinese Smashed Cucumber Salad)

About This Recipe

Smashing the cucumbers rather than slicing them cleanly is the defining technique here, cracking the flesh open in irregular shapes that absorb the dressing far more effectively than smooth-cut rounds ever could. The dressing combines black vinegar, soy sauce, garlic and a generous amount of chile oil, creating a punchy, savory-tangy coating that clings to every crevice of the roughly broken cucumber pieces. Served cold as a quick appetizer or side, this dish appears constantly across Chinese home cooking and restaurant menus alike, prized for how fast it comes together and how effectively it cuts through richer dishes on the same table.

Ingredients

Serves 4

• 3Persian or English cucumbers
• 1 tspsalt(for draining)
• 4 clovesgarlic(minced)
• 2 tbspblack vinegar
• 2 tbspsoy sauce
• 1 tbspchile oil
• 1 tspsugar
• 1 tspsesame oil
• 1 tbsptoasted sesame seeds
• 2 tbspchopped cilantro(for garnish)

Instructions

1. 1

   Smash the cucumbers

   Lay the cucumbers on a cutting board and smash firmly with the flat side of a knife or a rolling pin until they crack open, then cut into rough chunks.

   Smashing rather than slicing creates uneven, craggy surfaces that soak up far more of the dressing than cleanly cut rounds.

2. 2

   Salt and drain

   Toss the cucumber chunks with salt and let sit in a colander for 10 minutes to drain excess water.

3. 3

   Make the dressing

   Whisk garlic, black vinegar, soy sauce, chile oil, sugar and sesame oil together.

4. 4

   Combine

   Pat the drained cucumbers dry, then toss with the dressing.

5. 5

   Serve

   Sprinkle with sesame seeds and cilantro, and serve cold.

Variations

• •

  Adding a handful of peanuts gives extra crunch and richness.

• •

  Some versions include a bit of Sichuan peppercorn oil for a numbing, tingly quality alongside the heat.

• •

  A version with wood ear mushrooms mixed in makes for a more substantial cold salad.

Storage

Refrigerate up to 2 days in an airtight container; the cucumbers will release more liquid over time, so drain again if needed before serving leftovers.

Frequently Asked Questions