Chinese Smashed Cucumber Salad (拍黃瓜)

Chinese Smashed Cucumber Salad (拍黃瓜) is a classic cold dish found across many regions of China. The cucumbers are smashed to create jagged edges that soak up the garlicky, vinegary, chili-spiked dressing. It's refreshing, bold, and a favorite at any Chinese meal - especially in the summer.

If you're looking for a quicker, no-smash version that uses chili crisp for a spicy twist, check out my Easy Chinese Cucumber Salad with Chili Crisp instead!

What Is Traditional Chinese Smashed Cucumber Salad (拍黃瓜)?

This dish is a classic Chinese cold side-light, refreshing, and full of garlicky, tangy, savory flavor. It's super popular in the summer and often served at home-style meals or as part of a cold dish spread.

The process is simple and comes down to 3 main steps:

1. Prep the ingredients - especially the cucumbers. You'll be doing a bit of optional skin peeling, and of course... the smashing! (More on that below.)
2. Make the hot scallion oil - heating chopped green onions in oil brings out their flavor and adds a warm, aromatic layer to the salad.
3. Mix everything together - the final step is all about getting the flavors balanced and letting the cucumbers soak it all up.

Why Smash the Cucumbers?

Smashing the cucumbers is a classic Chinese technique (拍黃瓜 literally means "smashed cucumber"). Here's why it matters:

• More texture: Smashing breaks the cucumber into jagged pieces, which hold onto the sauce better than smooth slices.
• More flavor: The cracks and open edges soak up the dressing, making every bite juicy and flavorful.
• Better crunch: The smashing and salting process helps draw out excess water, leaving you with crisper cucumbers.

And let's be honest... smashing cucumbers is kind of fun. 😄

How to make Chinese Smashed Cucumber Salad

First, gather your ingredients:

• 5 medium-sized cucumbers
• 2 teaspoons salt
• 3 garlic cloves, minced
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 2 red chili peppers, chopped (optional)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon hot chili oil (optional)

Peel the cucumbers (optional):
Use a vegetable peeler to roughly peel the skin off the cucumbers. I like to leave some skin on for a mix of texture and visual contrast.

Smash the cucumbers:
Place a paper towel over each cucumber to reduce splatter, then gently smash it using the flat side of a large knife (like a cleaver) or a meat pounder until it cracks and splits.

Cut and salt:
Cut the smashed cucumbers into 2-inch pieces and place them in a large mixing bowl. Sprinkle with salt, toss to combine, and let sit for about 30 minutes. This helps draw out excess moisture. Afterward, drain any liquid that has pooled at the bottom of the bowl.

Add garlic and sugar:
Add the minced garlic and sugar to the cucumbers and gently mix.

Pour over hot scallion oil:
In a small pan, heat vegetable oil over medium heat for about 1 minute. Add chopped scallions and swirl them in the oil until sizzling and fragrant. Immediately pour the hot oil over the garlic and cucumbers to bloom the aromatics and help dissolve the sugar.

Add remaining ingredients:
Add the chopped chili peppers, rice vinegar, sesame oil, and chili oil. Toss everything together until well combined.

Taste and adjust:
Taste the salad and adjust seasoning if needed-add a touch more salt, vinegar, or chili oil based on your preference.

Chill or serve:
Let the salad sit for 10-15 minutes to allow the flavors to meld, or refrigerate for up to an hour if you prefer it cold and more refreshing. Serve and enjoy!

🥢 Want a Shortcut?

My Easy Chinese Cucumber Salad with Chili Crisp skips the smashing and uses sliced cucumbers, chili crisp, and a quick dressing. It's not traditional-but it's fast, flavorful, and perfect when you need a quick side dish.
👉 Check out the easy version here »

Freezing & Storage Tips

How to Store Chinese Smashed Cucumber Salad

This salad is best enjoyed the same day you make it-especially within the first few hours-since the cucumbers will continue to release water over time.

• Fridge: Store leftovers in an airtight container for up to 1 day. The flavor will still be good, but the cucumbers will lose some crunch.
• Tip: If you want to prep ahead, smash and salt the cucumbers, then store them separately from the dressing. Toss together right before serving for maximum crunch.

Can You Freeze It?

No-freezing will ruin the texture. The cucumbers will become mushy once thawed.

FAQ

Can I make this ahead of time?
Yes-up to a point. You can smash, salt, and drain the cucumbers a few hours in advance. Store them covered in the fridge, then toss with the dressing right before serving.

Do I have to smash the cucumbers?
You'll get the best texture and flavor absorption by smashing them, but you can cut them into chunks or thick slices if you prefer a neater presentation.

What kind of cucumbers work best?
English cucumbers, Persian cucumbers, or any thin-skinned, low-seed variety will give you the crispest texture.

Is this dish spicy?
It can be mild or spicy depending on how much chili oil and fresh chili you add. Simply leave them out for a non-spicy version.

Continue to Content

Chinese Cucumber Salad Recipe

Yield: 4 servings

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

This Traditional Chinese Cucumber Salad (拍黃瓜) is made by smashing cucumbers to soak up a garlicky, tangy, spicy dressing. It’s bold, refreshing, and full of flavor—just like the kind you’d find at a Chinese restaurant or home-cooked meal.

Print

Ingredients

• 5 medium-sized cucumbers
• 2 teaspoon salt
• 2 tablespoon sugar
• 2 tablespoon rice vinegar
• 1 teaspoon hot chili oil (optional)
• 1 teaspoon sesame oil
• 2 tablespoon vegetable oil
• 2 green onions, chopped
• 3 garlic cloves, minced
• 2 red chili peppers, chopped (optional)

Instructions

1. Peel cucumbers (optional):
   Use a vegetable peeler to roughly peel the cucumbers. Leaving some skin on is great for texture and contrast.
2. Smash cucumbers:
   Place a paper towel over each cucumber and gently smash with the flat side of a large knife or a meat pounder until cracked.
3. Cut and salt:
   Cut into 2-inch pieces and place in a large bowl. Add salt, toss, and let sit for 30 minutes. Drain any liquid afterward.
4. Add garlic and sugar:
   Mix in the minced garlic and sugar.
5. Make hot scallion oil:
   Heat vegetable oil in a small pan over medium heat for 1 minute. Add chopped green onions, stir for a few seconds until fragrant, and pour the hot oil over the cucumber mixture.
6. Add remaining ingredients:
   Add chopped chili peppers (if using), rice vinegar, sesame oil, and chili oil. Toss everything to combine.
7. Chill or serve:
   Let sit for 10–15 minutes, or refrigerate up to 1 hour before serving. Enjoy!

Notes

Cucumber type: You can use English cucumbers or Persian cucumbers instead of standard ones. They have thinner skin and fewer seeds, so no peeling required.

Salt timing: Don’t skip the salting and draining step—it helps the cucumbers stay crisp and soak up more flavor.

Oil tip: Pouring hot scallion oil over the garlic helps bloom the aromatics and slightly soften the raw garlic bite.

Adjust to taste: This recipe is flexible—add more chili oil for heat or vinegar for extra tang.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 1180mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 2g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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More Delicious Cucumber Recipes!

• Add some protein to it with my Chinese Shredded Chicken Cucumber Salad! A chilled salad made with shredded chicken and cucumbers, tossed in sesame oil and garlic-perfect for warm days.
• Switch your pickles up with this Chinese Cucumber Pickles (醃黃瓜) - Crunchy pickled cucumbers with Sichuan peppercorns, rice vinegar, and a hint of spice-a great make-ahead side.
• Have you ever stir fried with cucumbers before? It's actually so good! You can try it with my beef cucumber stir fry or shrimp cucumber stir fry! Tender beef or juicy shrimp with crisp cucumbers - perfectly savory and refreshing!