Smashed Cucumber and Watermelon Salad
Smashed cucumber salad (or pai huang gua) is a classic side dish in many Chinese restaurants, traditionally made with cucumbers tossed in black vinegar, soy sauce, garlic, and sesame seeds or oil. Variations often include chiles or Sichuan peppercorn for a spicy kick. The recipe relies on two key techniques: smashing the cucumbers (to create jagged edges that absorb more dressing) and salting them (to soften the skin, firm the flesh, and release excess water, which intensifies their flavor). This version adds a summery twist with sweet watermelon, fresh herbs, and a hint of heat from chiles and ginger, resulting in a bright, balanced salad that hits all the taste buds.
Directions
Partially peel cucumbers in strips, then cut them in half lengthwise. Use a spoon to scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver, large knife, or rolling pin until they split naturally. Pull apart the two sides along the split and cut into 1-inch diagonal pieces.
Toss cucumbers with 2 teaspoons of salt in a medium bowl. Let sit at room temperature for 1 hour to release liquid.
Meanwhile, heat neutral oil and shallots in a medium saucepan over medium-low heat. Cook, stirring occasionally, until shallots are mostly browned (about 6 minutes). Set aside to cool for 20 minutes (they’ll continue to brown as they cool).
Once the shallot oil is cool, stir in lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of sesame seeds, red chile, and lime juice until the sugar dissolves. Set dressing aside.
Drain cucumbers and pat dry with a paper towel. Toss cucumbers, watermelon, cilantro, and mint in the lime-soy dressing, then transfer to a serving plate. Garnish with remaining toasted sesame seeds and extra cilantro and mint.
Cook’s Note
Red Thai chiles pack a punch in a small package—for less heat, cut them in half, remove the seeds, and mince. You can also use any other spicy chile you prefer; just mince it and add it to the dressing. When smashing cucumbers, use whatever tool you have on hand: the flat side of a large knife (like crushing garlic), a rolling pin, or even a meat mallet.
