Pai Huang Gua, also known as Chinese Cucumber Salad, is a refreshing and popular dish in Chinese cuisine. This salad features crisp cucumber smashed and marinated in a flavorful dressing, creating a perfect balance of tangy, sweet, and savory flavors. In this blog post, we will explore the history and background of Pai Huang Gua and provide you with a delicious recipe to try at home.
Cucumbers have been cultivated in China for thousands of years and are deeply ingrained in the country’s culinary traditions. Chinese cuisine often incorporates a wide variety of vegetables and herbs, emphasizing freshness and balance. Cucumber salads have long been enjoyed in China, particularly during the hot summer months when the cooling properties of cucumbers provide relief from the heat.
Pai Huang Gua, which translates to “white, yellow, and green cucumber,” refers to the vibrant colors of the salad. The name highlights the use of cucumbers, garlic, and cilantro, which are key ingredients in this dish. This salad is commonly found in both home-cooked meals and restaurants throughout China, and its popularity has spread to Chinese communities around the world.
Recipe: Pai Huang Gua: Chinese Cucumber Salad
Ingredients
- 4 large cucumbers
- 8 cloves of garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon chili oil (optional)
- Fresh cilantro leaves, chopped (for garnish)
- 3 tablespoons toasted sesame seeds
- Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place cucumber pieces in large zip-lock bag and seal bag. Using a rolling pin or the side of your chef knife, firmly but gently smash down on cucumbers until flattened and split lengthwise into 3 to 4 pieces each.
- Place the cucumber in a colander or strainer and sprinkle them with salt. Toss the cucumbers to ensure they are evenly coated with salt. Let them sit for about 20 minutes to draw out excess moisture.
- While the cucumbers are resting, prepare the dressing. In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if desired). Mix well until the sugar has dissolved.
- After 10 minutes, rinse the cucumbers under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.
- Place the cucumber slices in a mixing bowl and pour the dressing over them. Gently toss the cucumbers, ensuring they are well coated with the dressing.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. This salad can also be made a few hours ahead of time and refrigerated until serving.
- Before serving, garnish the salad with freshly chopped cilantro leaves. You can also sprinkle some toasted sesame seeds for added flavor and texture.
Pai Huang Gua, or Chinese Cucumber Salad, is a delightful dish that showcases the simplicity and freshness of Chinese cuisine. Its crisp texture and zesty dressing make it a perfect accompaniment to any meal, especially during the summer months. Whether you’re exploring Chinese cuisine or looking for a light and refreshing salad option, Pai Huang Gua is a must-try recipe that will surely impress your taste buds.
