This recipe uses a fun Chinese technique — “pai” or smashing — to impart more flavor to the cucumbers. (It’s also a great stress reliever.) The uneven ridges the smashing technique creates allow the marinade to seep into deep corners of the cucumber. It’s handy to have a big cleaver for this technique, or In a pinch, a mallet or a frying pan will do.
I wasn’t a huge fan of cucumbers until I came to China and found — all of things — English cucumbers. They look ugly — long and spindly with little bumps on them — but are crisp, flavorful and far better than their watery American cousins.
Smashed Cucumber Salad
Serves 4 as an appetizer
2 large English cucumbers (or 4 baby/Persian cucumbers)
2 garlic cloves, minced
1 tbs chopped scallion or leek
1 tbs black Shanxi vinegar (or rice vinegar)
1 tbs soy sauce
1 tbs sesame oil
salt & white pepper to taste
coriander, chopped, to taste
Smash the cucumbers
Cut the ends off the cucumber. Cut the cucumbers into 2-inch sections. Place the cucumber on the chopping board. Using the flat side of a cleaver (or a mallet or frying pan), lightly smash the cucumbers so they split into smaller, ridged pieces.
Holding the cleaver at a 45-degree angle, cut the cucumber into 1 inch diagonal slices.
Dress the cucumbers
Place the cucumbers in a medium bowl and toss with the rest of the ingredients. The cucumbers can be served immediately or placed in the fridge for an hour before serving (for better flavor).