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–+ servings
white plate with a plate of diced cucumbers marinated in a soy sauce based dressing with flecks of minced garlic

Cucumber Salad (Pai Huang Gua)

Chilled crunchy cucumbers in a sweet, salty, garlicky, and tangy sauce.
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Chinese
Servings 4

Ingredients
 

  • 2 lbs persian cucumbers
  • 1 tsp fine sea salt
  • 1.5 tbsp unseasoned rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 3 garlic cloves smashed, peeled, minced
  • 1 tbsp finely grated fresh ginger
  • 1.5 tbsp white sugar

Instructions
 

  • Prep | Place a large sieve over a bowl. Trim the ends of a cucumber off. Place the flat side of a knife on top of the cucumber and lightly tap with your fist until the cucumber is cracked. Using the knife, slice into 3/4 inch pieces. Transfer into the sieve and repeat. Sprinkle salt over the cucumbers and toss with your hands. Refrigerate for 30 minutes.
  • Assemble | Discard the liquid collected at the bottom of the bowl. Place the drained cucumbers into the bowl. Cover with rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and sugar. Toss well. Serve with toasted sesame seeds, cilantro, or scallions if desired.
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