Smashed Cucumber Salad (Pai Huang Gua)

The story

Every region in China smashes cucumbers, and there is a reason nobody slices them: crushing breaks the flesh open so it drinks up the dressing in minutes. It is the first dish Chinese kids learn to make, because the prep is literally hitting food.

Ingredients (5 + pantry staples)

• Persian cucumbers — 1 lb / 450 g
• Garlic — 3 cloves, minced
• Rice vinegar — 2 tbsp
• Soy sauce — 1 tbsp
• Toasted sesame oil — 2 tsp

Pantry staples used (don't count toward the 6): salt, sugar (pinch). Not stocked yet? See the pantry page.

Steps

1. Smash each cucumber with the flat of a knife or a rolling pin until it splits, then tear into bite-size chunks.
2. Toss with 1 tsp salt and leave 5 minutes; pour off the water that collects.
3. Add garlic, vinegar, soy sauce, sesame oil and a pinch of sugar. Toss. Eat.

Swaps

No rice vinegar? Use any white vinegar with half a teaspoon of sugar. Persian cucumbers hold up best; regular cucumber is fine if you seed it.