Smashed cucumber salad (Pāi huángguā) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 87) by Hannah Che

  • toasted sesame oil
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  • Chinkiang black rice vinegar
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Persian cucumbers for hothouse cucumbers. You may use the Red chili oil recipe on p. 301.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Persian cucumbers for hothouse cucumbers. You may use the Red chili oil recipe on p. 301.

  • wcassity on June 02, 2026

    Best version so far - nice balance, not fussy.

  • breadenthusiast on July 15, 2025

    Love this and make it often.

  • Stephenn31 on January 18, 2025

    Excellent balance. Great recipe

  • Deja1 on December 01, 2024

    Very good. I made this with store-bought chilli sauce, will follow the suggested recipe from the book next time.

  • snackbaby on December 19, 2023

    very nice and simple, bright addition to the braised squash. like that she recommends both black and rice vinegar, used the latter as I wanted a fresher cucumber salad.

  • christineakiyoshi on October 08, 2022

    This is very tasty with lots of garlic. We love Dynasty chili oil, so used it in this. I like that she recommends black vinegar, makes everything great!

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