Pai Huang Gua

Pai Huang Gua is crisp, juicy, and intensely refreshing, with cucumbers that soak up a punchy dressing of garlic, rice vinegar, soy, and chili oil. The smashed texture creates craggy edges that catch every drop, giving each bite a lively mix of cool crunch, heat, and nuttiness.

Nutrition · per serving

88kcal

2.4gProtein

6.1gCarbs

6.4gFat

1.2gFiber

2 servings

Ingredients

9 items

Cucumber base

small cucumbers300 g

fine salt3 g

Garlic-chili dressing

garlic cloves, finely grated2 cloves (10 g)

light soy sauce15 ml

rice vinegar15 ml

chili oil10 ml

sesame oil5 ml

sugar2 g

Finish

toasted sesame seeds5 g

Tips

•Use thin-skinned cucumbers such as Persian or mini cucumbers for the best crunch and least watery result.
•Smashing rather than slicing creates jagged edges that hold more dressing.
•For a sharper, more traditional bite, add an extra 5 ml rice vinegar; for a milder version, reduce the garlic slightly.
•This pairs especially well with grilled meats, dumplings, or a bowl of plain rice, though it also works as a low-carb side on its own.

Steps

1
Trim the ends from the cucumbers. Lay them on a board and lightly smash each one with the flat side of a knife or a rolling pin until they split and crack but still hold together. Cut into rough bite-size pieces, about 3 to 4 cm long. Toss with the salt and leave for 5 minutes; this seasons the cucumbers and draws out excess water so the dressing clings better.
300 g small cucumbers3 g fine salt
2
While the cucumbers sit, make the dressing by stirring together the garlic, soy sauce, rice vinegar, chili oil, sesame oil, and sugar until the sugar dissolves. Taste: it should be salty, tangy, garlicky, and slightly rounded by the sugar.
2 cloves (10 g) garlic cloves, finely grated15 ml light soy sauce15 ml rice vinegar10 ml chili oil5 ml sesame oil2 g sugar
3
Gently squeeze or pat off the water released by the cucumbers, then add them to a bowl with the dressing. Toss thoroughly so the cracked surfaces absorb the seasoning. Let stand for 2 minutes if you have time for a stronger flavor.
300 g small cucumbers2 cloves (10 g) garlic cloves, finely grated15 ml light soy sauce15 ml rice vinegar10 ml chili oil5 ml sesame oil2 g sugar
4
Transfer to a serving plate, spoon over any dressing left in the bowl, and finish with toasted sesame seeds. Serve immediately, slightly chilled or at cool room temperature.
5 g toasted sesame seeds

Origin & History

Pai Huang Gua, often translated as smashed cucumber salad, is a classic cold dish found across many Chinese home kitchens and restaurants, especially in northern China. The smashing technique is prized because it gives the cucumber an irregular surface that absorbs dressing better than neat slices. Its refreshing, bold balance of garlic, vinegar, and chili makes it a popular appetizer and summer side.

chinese cucumber vegan lowcarb salad no-cook quick sesame

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Pai Huang Gua

Steps

Trim the ends from the cucumbers. Lay them on a board and lightly smash each one with the flat side of a knife or a rolling pin until they split and crack but still hold together. Cut into rough bite-size pieces, about 3 to 4 cm long. Toss with the salt and leave for 5 minutes; this seasons the cucumbers and draws out excess water so the dressing clings better.

300 g small cucumbers3 g fine salt

While the cucumbers sit, make the dressing by stirring together the garlic, soy sauce, rice vinegar, chili oil, sesame oil, and sugar until the sugar dissolves. Taste: it should be salty, tangy, garlicky, and slightly rounded by the sugar.

2 cloves (10 g) garlic cloves, finely grated15 ml light soy sauce15 ml rice vinegar10 ml chili oil5 ml sesame oil2 g sugar

Gently squeeze or pat off the water released by the cucumbers, then add them to a bowl with the dressing. Toss thoroughly so the cracked surfaces absorb the seasoning. Let stand for 2 minutes if you have time for a stronger flavor.

300 g small cucumbers2 cloves (10 g) garlic cloves, finely grated15 ml light soy sauce15 ml rice vinegar10 ml chili oil5 ml sesame oil2 g sugar

Transfer to a serving plate, spoon over any dressing left in the bowl, and finish with toasted sesame seeds. Serve immediately, slightly chilled or at cool room temperature.

5 g toasted sesame seeds

Origin & History