Spicy Cucumber Salad (Pai Huang Gua)

Hot, sweet, bright, crunchy, and extremely simple. This Chinese staple, Pai Huang Gua, is typically made with smashed cucumbers, Sichuan peppercorns, and aged rice vinegar then paired with all sorts of hot foods. I find myself making a version of it multiple times a week this summer and eating it alongside grilled turkey burgers, on the side of my Sweetgreen salad, and  as a fresh and crunchy companion to the Japanese fried chicken I order from Ivan Ramen far too often. It takes me less than 10 minutes to prep the cucumbers and mix the dressing, which is endlessly adaptable to your flavor preferences and available ingredients.

Serves 6-8.

·      1 ½ pounds thin-skinned cucumbers like mini Persian or English hot-house  

·      1 teaspoon Kosher salt

·      2 tablespoons chili oil—I use Trader Joe’s Chili Onion Crunch

·      Juice of 1 lime

·      1 tablespoon honey

·      2 teaspoons soy sauce

·      2 teaspoons sesame oil

·      ½ teaspoon Thai fish sauce

·      Optional—cilantro leaves and sesame seeds for garnish

1.     Wash, dry, and trim the cucumbers, then halve the cucumbers and slice into ¼ inch half-moons with diagonal cuts.

2.     Place the cucumbers on a paper towel lined cutting board in a single layer. Sprinkle the cucumbers with a large pinch of salt and toss to coat. Let rest while you assemble the dressing.

3.     In a large bowl, combine the chili oil, lime juice, soy sauce, sesame oil, and fish sauce. Whisk to combine.

4.     Gently pat the cucumber with paper towels to remove any excess liquid, then add the sliced cucumbers to the bowl and toss until the cucumbers are evenly coated in dressing.

5.     Let sit r for at least 10 minutes before serving to allow the cucumbers to marinate. Add garnish and serve cold or room temperature.