Chinese Liangban Huanggua Smashed Cucumber Salad
A refreshing and aromatic Chinese cold salad featuring crisp smashed cucumbers tossed in a savory garlic and sesame dressing. This classic dish is special for its perfect balance of tangy, savory, and spicy flavors with minimal effort.
Ingredients
Ingredients
- 1 lb English cucumbers about 2 medium, washed and dried
- 1 tsp salt for drawing out moisture
- 2 tbsp rice vinegar or Chinese black vinegar
- 1 tbsp soy sauce or light soy sauce
- 1 tbsp sesame oil toasted for best flavor
- 1 tsp sugar balances acidity
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp toasted sesame seeds for garnish
- 1 tsp red pepper flakes optional, for heat
- 1 tbsp fresh cilantro chopped, optional for garnish
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days; the cucumbers will soften slightly but remain flavorful. Make-Ahead: Smash and salt the cucumbers up to 1 hour ahead; store in the fridge. Dressing can be mixed separately and added just before serving. Substitutions: Use Persian cucumbers for a smaller size; add a dash of chili oil for extra heat. Serving Suggestions: Pair with steamed rice or as a side to grilled tofu or chicken for a complete meal.