Smashed Cucumber Salad
Pai huang gua is a classic cold dish across northern China, served as a starter or to cut through spicy, oily meals like Sichuan cooking.
Crunchy cucumber pieces in a garlicky, tangy dressing of black vinegar, soy and chilli oil. A fast, refreshing partner for rich dishes.
Ingredients
Method
Put the cucumbers on a board and bash them with the flat of a cleaver or a rolling pin until they split. Tear or cut into bite-sized pieces.
Toss with the salt and leave in a colander for 10 minutes. Drain off the liquid.
Mix the garlic, vinegar, soy, chilli oil, sesame oil and sugar.
Toss the dressing with the cucumber and sprinkle with sesame seeds. Serve cold.
Smashing gives craggy edges that soak up the dressing better than slices do.
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