Smashed Cucumber Salad Image Used Under Creative Commons License From Suzy at Flickr.com
Citizens, few things please your beloved leader – the traveling yet terrestrial-bound TFD – more than spicy, delicious appetizers that can be quickly whipped up for guests (or personal snacking!). Cucumber is an ingredient that easily falls into this category!
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family and is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless.
Within these varieties, several cultivars have been created. In North America, the term “wild cucumber” refers to plants in the genera Echinocystis and Marah, but these are not closely related.
The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.
According to Chinese records, cucumber was introduced to China around 100 B.C. (during the Han Dynasty) from countries to the west by way of what later became known as the Silk Route, later taken by Marco Polo.
For six to seven hundred years, cucumber bore the name hu gua, meaning “foreign melon”, but a later name, huang gua, meaning “yellow melon” is now more commonly used.
This refreshing and popular Hunanese appetizer of cold cucumbers dressed with garlic, dried chili flakes, and vinegar totally fits the bill!
Pai huang gua takes its name from whacking the cucumbers with the flat side of a cleaver – once smashed, it encourages them to absorb the delicious and spicy dressing.
People across China make this dish in many ways, this one just happens to be mine. 🙂 It takes its gustatory cues from not only Hunan province, but also Shaanxi and Sichuan as well!
2 tbsp. Guilin chili paste (available in the condiments section of Chinese grocery stores)
1 tbsp. Chili flakes/black bean residue from the bottom of a jar of Chinese chili oil
4 crushed garlic cloves
1/2 tsp. sugar
1/4 tsp. salt
***
Garnish:
Cilantro
Scallion
Toasted sesame seeds
Instructions
Rinse cucumbers and pat dry. Leave skin on. Cut in half vertically. Cut each cucumber into 3 pieces horizontally.
Place the pieces of cucumber cut side down. Lay the blade of a large knife (we use a cleaver) flat on top the cucumber and smash down with your other hand (basically whack it). The skin will break, the flesh will break down and the seeds will separate.
Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place something heavy on top of the cucumbers to serve as a weight and place the strainer over a bowl.
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve.
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar, smashed garlic, chilli flakes, Guilin chili paste, soy sauce, sesame oil, Sichuan peppercorn oil. Stir until salt and sugar are dissolved.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Serve immediately, garnished with cilantro leaves, slivered scallions and toasted sesame seeds.
Prep Time:0 hours
Cook Time:0 hours
Nutrition
Calories:191.0 kcal
Sugar:8.06 g
Sodium:680.68 mg
Fat:14.22 g
Saturated Fat:1.47 g
Trans Fat:0.03 g
Carbohydrates:14.45 g
Fiber:1.44 g
Protein:3.23 g
Cholesterol:0.0 mg
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