XI'AN FAMOUS FOODS CHINESE INSPIRED SMASHED CUCUMBER SALAD
Xi'an's Famous Foods Chinese Smashed Cucumber Salad is one of my favorite dishes in the whole world. It's crisp, bright, spicy and full of flavor -- basically the perfect easy side dish of all time! Disclaimer: I have no idea if this is how they make it but I've tried to recreate it for years and this is the closest I've ever gotten!
Provided by grilledcheesesocial
Categories Side Dish
Number Of Ingredients 6
Steps:
- Trim the ends off of the cucumbers then take the flat side of your knife and place it sideways on top of one cucumber. Using your hand, carefully smash them like you would a clove of garlic. Repeat for all cucumbers.
- Using your hands, tear the smashed cucumbers into pieces and place in a small bowl so there's not a lot of excess room for them to float around.
- Fill the bowl half way with rice wine vinegar so that half of the cucumbers are submerged. Then fill the rest of the bowl with water. Give it a stir and let it rest for 30 minutes.
- After 30 minutes, drain the liquid from the cucumbers then add the black vinegar, sesame oil, sugar and the crispy chili oil on top. **I recommend starting with 1 tbsp of the chili oil and then adding another after tasting because depending on the brand, sometimes it's super spicy and sometimes it's not.**
- Now stir everything together and let them rest for at 5 minutes before serving. Enjoy!
SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
CHINESE SMASHED CUCUMBER SALAD (拍黄瓜)
This salad serves 2 to 4 people. You can double the recipe to make a larger batch. You will have leftover chili oil in this recipe. Toss the chili oil with noodles, rice, or dumplings. Refrigerate the oil and use it within a week. If you need a video demo, watch the video at the bottom of the recipe card.
Provided by Lisa Lin
Categories Sides
Number Of Ingredients 15
Steps:
- The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.
- Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You're going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.
- Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don't have a thermometer, heat the oil for 2 minutes just to be on the safe side.
- Very carefully pour the hot oil over the spices. (See note 4) Let the oil infuse for at least 30 minutes.
- Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.
- Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.
- Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note 5) You do not need to rinse the cucumbers. (See note 6)
- Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.
- Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.
- Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.
- Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.
Nutrition Facts : ServingSize 1 serving, Calories 120 kcal, Carbohydrate 11.1 g, Protein 2.4 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 895 mg, Fiber 2.4 g, Sugar 4.8 g
CRUNCHY CHINESE CUCUMBER SALAD
A lovely crunchy salad which takes a bit more time than a simple cucumber salad, but it's really worth it! Goes well as a starter or a side dish with a chinese meal. Cooking time includes leaving the cucumbers in salted water for 20 minutes and standing time (to develop the flavour of the salad) of 2 hours.
Provided by tigerduck
Categories Vegetable
Time 2h40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preparation of cucumber:.
- Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.
- Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.
- Dressing:.
- Heat oil in a medium skillet.
- Add chilli and cook for 1-2 minutes.
- Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.
- Add garlic and sesame. Cook for 1-2 minutes. Put aside.
- Finish Salad:.
- Drain the cucumber pieces (after the 20 minutes in the water) and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl) and leave the salad for 2 hours to develop its flavour.
- Serve as a starter or as a side dish to a chinese meal.
Nutrition Facts : Calories 152.1, Fat 7.6, SaturatedFat 1.1, Sodium 2255.3, Carbohydrate 19.1, Fiber 1.7, Sugar 13.4, Protein 3.1
CHINESE CUCUMBER SALAD
This Chinese Cucumber Salad is simple and refreshing, with a mild garlic flavor balanced with the perfect amount of salt and rice vinegar. The secret is making a mild garlic oil in addition to a little bit of raw garlic!
Provided by Kaitlin
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- First prepare the garlic. When you've minced all of the garlic, set aside the equivalent of 1 clove.
- Mix the oil and the rest of the garlic together, and set over medium-heat in a saucepan. Cook lightly for 2-3 minutes. Some foam will appear as the water in the garlic escapes. Do not let the garlic brown! This process takes about 2 minutes. Remove from the heat and let cool.
- Chop the cucumbers into quarters lengthwise and then into ½-inch chunks. Transfer to a bowl. Add the garlic oil, salt, sugar, pinch of MSG if using, sesame oil, and rice vinegar. Finally, add the reserved minced raw garlic. Stir thoroughly to coat everything.
- For the best results, let sit for at least 20 minutes in the refrigerator to let the flavors meld.
Nutrition Facts : Calories 86 kcal, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 778 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SMASHED CUCUMBER AND WATERMELON SALAD
Smashed cucumber salad (or pai huang gua) is a staple side dish in many Chinese restaurants and usually consists of cucumbers tossed with black vinegar, soy sauce, garlic and sesame seeds (or oil). In other variations, chiles and sometimes Sichuan peppercorn are added. We started with the technique of smashing the cucumbers, which creates jagged edges and more surface area for the dressing to get absorbed, and salting them, which softens the skin, firms up the flesh and releases some water to concentrate the flavor, then added a twist. This version combines the freshness of sweet watermelon and an abundance of herbs with a little heat from chiles and ginger. It's a bright summer salad that hits all the flavor receptors.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
- Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
- Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
- When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
- Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.
CHINESE SMASHED CUCUMBER SALAD (PAI HUANG GUA)
Understated yet so refreshingly cool. We adore Chinese smashed cucumber salad (pai huang gua 拍黃瓜). This is a 15 minute side dish full of crunchy texture and garlicky tangy flavours that are a perfect companion to rich or spicy foods and hot weather.
Provided by Sammy Eng
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Place cucumber on chopping board.
- Use a heavy object like a mallet or cleaver to smash the cucumbers.
- Once the cucumber cracks and splits, you can stop smashing.
- Then slice the cucumber on a diagonal into bite sized chunks.
- Place in a mixing bowl and add salt.
- Mix and let it sit for at least 10 minutes to draw out the excess moisture.
- Drain excess water and place cucumber back in bowl ready to be dressed.
- Finely chop or grate garlic.
- In a small mixing bowl, add chopped garlic, soy sauce, rice wine vinegar, sesame oil and sugar together.
- Mix well until sugar has dissolved.
- Add salad dressing over the smashed cucumber. Mix well.
- Transfer to serving bowl. Add chilli oil if you prefer a spicy version.
- Serve.
Nutrition Facts : Calories 55 kcal, Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 673 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
SMASHED CHINESE CUCUMBER SALAD
Smashing cucumbers is a delicious and rustically beautiful preparation that is common across Asia. Smashing them creates a variety of different textures, and draining them concentrates the flavor. This is a simple-to-prepare dish but it packs personality!
Provided by Molly Yeh
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
- Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
- Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.
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EASY CHINESE CUCUMBER SALAD (拍黄瓜) - OMNIVORE'S …
From omnivorescookbook.com
4.9/5 (37)Total Time 10 minsCategory AppetizerCalories 38 per serving
- Dry the cucumber with a paper towel. Place the cucumber on a large cutting board and carefully use a cleaver to crush it. If you don't own a cleaver, a meat pounder will work as well. Then cut it into bite-size pieces and place them into a bowl.
- Right before serving, pour the sauce mixture over the cucumber and mix well. (Do not add the sauce beforehand. It will cause the cucumber to lose water, and the sauce will be diluted.
SMASHED ASIAN CUCUMBER SALAD - THE WOKS OF LIFE
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5/5 (31)Total Time 10 minsCategory Appetizer, SaladCalories 71 per serving
- Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!
- Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
- On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
- In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.
CHINESE SMASHED CUCUMBER SALAD RECIPE & VIDEO - …
From seonkyounglongest.com
5/5 (7)
- Whisk soy sauce, vinegar, sugar, salt and sesame oil until sugar has dissolved and thicken. Mix in garlic and shallot.
- Cut the ends of cucumbers and smash them down with a side (wide) part of knife a few times until they are broken . If you don’t feel comfortable using knife, you could use rolling pin, a sauce pan or flat part of meat tenderizer. Then cut them into 1-inch long pieces. Remove some big seeds if there’s any to prevent from watery salad.
- Add cucumber into the dressing mix everything together. You can serve it immediately or keep in a refrigerator for a couple of hours before serve. Enjoy!
SMASHED CUCUMBER SALAD - RECIPETIN EATS
From recipetineats.com
5/5 (20)Category SidesCuisine AsianCalories 41 per serving
- Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.
SMASHED CUCUMBER SALAD - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (4)Calories 168 per servingCategory Salad
- Then smash the cucumber with a wide knife (recommend using a Chinese cutting knife). Optionally you can remove the pule. Then cut into 3-4cm length sections. Transfer to a large bowl.
- Add coriander and bell pepper shred along with all of the seasonings. Mix well and serve directly.
CHINESE CUCUMBER SALAD–SMASHED VERSION - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (7)Total Time 7 minsCategory SaladCalories 113 per serving
- Remove the two ends and smash with a wide kitchen knife (like Chinese slicing knife) until the cucumber is well crushed. Then cut into one bite pieces.
SMASHED CUCUMBER SALAD TAKES MANHATTAN - THE NEW YORK TIMES
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CHINESE SMASHED CUCUMBER SALAD RECIPE - BIANCA …
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SMASHED CHINESE CUCUMBER SALAD - PANTSDOWNAPRONSON
From pantsdownapronson.com
Ratings 7Total Time 10 minsEstimated Reading Time 3 minsCalories 242 per serving
- Make the sauce by combining all the ingredients for the sauce and tasting it for sweetness, saltiness and sourness.
CHINESE SMASHED CUCUMBER SALAD (SUPER CRUNCHY) - I HEART ...
From iheartumami.com
Ratings 1Calories 17 per servingCategory Side Dish, Vegetable
- Rinse and pat dry the cucumbers. Cut each piece in half lengthwise. Use a small teaspoon to scoop out the seeds. Set the seeds aside for another use.
- Roughly chop the cucumbers in diagonal shape (about 1.5-inch length). You want to create some uneven angles. They don’t need to be in uniform shape. Place the chopped cucumbers in a large ziplock bag. Seal the bag and lightly smash the cucumbers with a flat bottom bottle or meat pounder. The skin will begin to crack.
- Sprinkle ½ + ⅛ tsp coarse salt and use your hands to gently rub the salt into each cucumber pieces. Sat them aside in the fridge for 15 minutes (up to 30 minutes). Discard the water. There’s no need to rinse the cucumbers.
- Toss the cucumbers with grated garlic, rice vinegar, and toasted sesame oil. Taste and make seasoning adjustments (more salt, garlic, or vinegar) to your liking. Best serve immediately chilled or store extra in the fridge and finish them the next day.
SMASHED CHINESE CUCUMBER SALAD - KIRBIE'S CRAVINGS
From kirbiecravings.com
4.5/5 (2)Calories 72 per servingCategory Salad
- Slice ends off cucumbers and then smash them until they break like the video above. Cut the cucumbers into thirds. Then slice into bite-sized pieces approximately 1/2 inch wide and 1 inch long.
- Add all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.
CHINESE CUCUMBER SALAD (SMASHED CUCUMBER SALAD) - PINCH ...
From pinchandswirl.com
5/5 (8)Total Time 25 minsCategory Salad, Side DishCalories 39 per serving
- On a large cutting board, slice cucumber in half lengthwise and place them cut-side down. Using a large chef's knife or cleaver, press firmly on the cucumber halves until cracked and broken in several places. (If you want to get some aggression out, you can also whack the cucumbers with a cleaver or even a heavy skillet.) Cut smashed cucumbers crosswise into 3/4-inch slices and transfer to colander set inside a bowl. Sprinkle with salt and toss to coat; refrigerate 15 minutes.
- While cucumbers drain, make dressing. In a small bowl, whisk together vinegar, chili oil, sesame oil, and sugar until sugar dissolves and dressing is emulsified.
- After 15 minutes, remove cucumbers from refrigerator and discard accumulated liquid. Transfer cucumbers to same bowl. Drizzle dressing over cucumbers and toss to coat. Divide among 4 plates or transfer to platter. Garnish with sesame seeds and cilantro; serve.
CHINESE SMASHED CUCUMBER CHICKEN SALAD RECIPE - RECIPES.NET
From recipes.net
Cuisine AsianCategory SaladServings 4Total Time 35 mins
- Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips.
- Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly.
- Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl.
SMASHED CUCUMBER SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (28)Servings 4
- Cut cucumbers in half lengthwise, then slice ¼" thick on a deep diagonal into 2"–3"-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
- Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
- Transfer cucumber salad to a platter. Drizzle with chili oil and top with scallions and sesame seeds.
CHINESE-STYLE SMASHED CUCUMBER SALAD RECIPE | LEITE'S ...
From leitesculinaria.com
5/5 (1)Total Time 45 minsCategory SidesCalories 49 per serving
- Trim the ends of the cucumbers and cut each in half lengthwise. Cut each half crosswise into 2- to 3-inch (5- to 7.6-cm) chunks.
CHINESE CUCUMBER SALAD RECIPE (SMASHED CUCUMBER SALAD!)
From hungryhuy.com
5/5 (2)Total Time 35 minsCategory Appetizer, Side Dish, SidesCalories 15 per serving
- Clean your cucumbers under running water and cut the tips off. Then lay them on top of a dish towel on your counter. Add another dish towel over the cucumbers to cover them.
- Carefully use the rolling pin or mallet to smash the cucumbers. You want to smash them until they crack and split, but so the cucumber is still in one whole piece. Use a knife to further slice the smashed pieces into about ½ inch pieces for easier eating.
- Place all the cucumbers into a bowl and sprinkle the salt as evenly as possible to make sure all the cucumbers are covered with salt. Take care in this step since even when mixing, some of the salt will stick to the cucumber where you initially sprinkled it. Stir the cucumbers and let the mixture sit on the counter for 30 minutes.
- Pour the cucumbers into a strainer and run water over the cucumber to remove the excess salt.
SMASHED CUCUMBER SALAD ~ PAI HUANG GUA - THIS WIFE COOKS
From thiswifecooks.com
Ratings 1Category Salad, Side DishCuisine AsianTotal Time 1 hr 10 mins
- Place the cucumbers onto a flat work surface. Lay the blade of a large knife flat across the top of a cucumber. Press down until you hear the crack of the cucumber skin. Repeat as you work your way down the length of the cucumber.Repeat with the second cucumber.
- Slice each smashed cucumber in half lengthwise then slice each section into 1-inch pieces. Transfer to a colander.
- Sprinkle the cucumber slices with white sugar and salt. Toss to coat then set aside to drain for 30 minutes.
- In a small bowl, whisk together the garlic, seasoned rice wine vinegar, tamari, sesame oil, and red pepper flakes.
PAI HUANG GUA (CHINESE CUCUMBER SALAD) | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 1Category SaladCuisine Asian, ChineseTotal Time 30 mins
- Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place cucumber pieces in large zip-lock bag and seal bag. Using a rolling pin or the side of your chef knife, firmly but gently smash down on cucumbers until flattened and split lengthwise into 3 to 4 pieces each.
- Using your hands or knife, tear or cut into bite size pieces and transfer to colander set in large bowl. Sprinkle cucumbers with salt and refrigerate for at least 20 minutes to drain.
- Transfer cucumbers to serving bowl. Add the dressing and sprinkle sesame seeds on cucumbers. Toss to mix thoroughly. Serve immediately with cilantro and a drizzle of chili crisp (optional).
CHINESE CUCUMBER SALAD (SMASHED CUCUMBER SALAD) - A ...
From abeautifulplate.com
4.6/5 (18)Total Time 1 hr 15 minsCategory SaladsCalories 45 per serving
- Slice the cucumbers in half lengthwise, then into 1-inch pieces. Place the pieces cut-side down down on a cutting board. Working with a few pieces at a time, lay the broad side of a wide chef's knife or cleaver on top of the cucumbers, and carefully use the palm of your free hand to smash down lightly on the blade. The pieces should crack and split open, leaving more surface area for the seasonings to flavor them.
- Place the smashed cucumbers in a shallow bowl and sprinkle them evenly with the salt. Set aside until cucumbers release water, 20 to 30 minutes. (Persian cucumbers may not release much.)
- When the cucumbers are done brining, drain off any water that has collected. Stir in 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon soy sauce, and red pepper flakes (or red finger chili pepper slices) if using. Taste and adjust seasonings, if desired. Let sit at room temperature or in the refrigerator for a minimum of 30 minutes to 1 hour (*note: the salad will taste better with more time, so if time allows, refrigerate and marinate for 6 hours or longer) to let the flavors develop.
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EASY CHINESE SMASHED CUCUMBER SALAD ... - ASSORTED EATS
From assortedeats.com
Cuisine ChineseTotal Time 15 minsCategory Salad, Side DishCalories 120 per serving
- For Persian cucumbers: Place on a cutting board and smash lightly with a large cleaver until the cucumber cracks. Cut on the diagonal into bite-sized pieces.
- For English cucumbers: Cut in half lengthwise. If the cucumbers have a lot of seeds, use a spoon to scoop them out. Place the cucumber flesh side down on the cutting board and lightly with a large cleaver until cracked. Cut on the diagonal into bite-sized pieces.
- In a bowl, toss the cucumbers with the salt. Let the cucumbers marinate for at least 10-15 minutes to draw out excess water.
CHINESE SMASHED CUCUMBER SALAD RECIPE | COOKSHIDEOUT
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Reviews 8Category SaladCuisine ChineseTotal Time 10 mins
- Remove the ends of the cucumber. Place one cucumber at a time on the chopping board and wack it a few times to smash it.
- Place the smashed and chopped cucumber in a bowl and add red chili flakes, sugar, sesame oil, minced garlic and salt. Mix well.
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