Pi Huang Gua - Smashed Cucumber Salad

Pi Huang Gua - Smashed Cucumber Salad

In Sichuan cuisine, hot and spicy foods are almost always eaten with a crisp bowl of crunchy pickled vegetables to offset the richness. This is a very simple version that is great with anything it's served with. Don't forget to smash.

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Course: Appetizer, Salad, Side Dish

Cuisine: Chinese, Sichuan, Western China

Prep Time: 15

Salt cucumbers: 30

Total Time: 45

Servings:

Author: My Hungry Traveler

Equipment

Small bowl
Colander
Meat mallet

Ingredients

1 medium English cucumber, partially skinned vertically
1 tsp Kosher salt
2 cloves Garlic, minced
1 tsp Black vinegar
1 small Fresh or pickled red chili, thinly sliced
1 tsp Toasted sesame oil

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Instructions

Prepare Cucumbers - Cut cucumber in half longways. Scoop out any seeds with a spoon. Smash cucumber halves along the back with a large cleaver or frying pan to break them down a little. Cut in half again vertically and then cut crosswise into ½-inch pieces.
Place cucumber pieces in a colander placed in the sink. Mix in 1 tsp salt and let drain for 30 minutes. Dry cucumbers with paper towels and put in a bowl.
Assemble Salad - Add garlic, chili pepper, vinegar, and sesame oil to the cucumber. Toss thoroughly and serve in a bowl.

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