This is turning out to be a record hot summer, when even mornings and evenings may not bring about a cool breeze. My long morning walks with Ice have been cut really short, and I dread riding the subway in fear of the 5 minutes on the platform. It started out as a great excuse for extra ice cream, but then I turned to lemonade, watermelon, grass jelly, anything for relief.
I called my mom, complaining about the heat, and leave it to mom for some more great ideas. She says, come over, I’ll make you my cucumber salad. We’ll have it with some cold noodles with peanut sauce, and we’ll go buy Do Fu Hwa for you to take home. Then it occurred to me. I never shared my mom’s Taiwanese Cucumber Salad, a summer staple at our house. How could I have let this go un-published for so long?
This crunchy and garlicky, marvelous salad is so cool and refreshing. It pairs easily with everything. It’s also inexpensive to make, so perfect for big party batches or bringing to potlucks, picnics, and barbecues. My mom gets a lot of requests for it!
This recipe is interesting because you don’t cut the cucumbers in lovely even pieces. You smash the cucumbers. I asked my mom why and she said because that’s how her mom made it. We’re guessing that the uneven or jagged edges pick up more of the marinade.
Choosing Cucumbers
Back in Taiwan, they used Taiwanese cucumbers. They are available in Chinese markets these days, but when my mom first got to the US, she improvised with kirby cucumbers (but you have to find small and slim ones), and these days, we sometimes use Korean cucumbers or Persian cucumbers (which we did this time). You want to use slim, seedless cucumbers. The English Seedless don’t seem to work well.
Each type of cucumber will be a little different, so use this recipe as a guide and adjust. There’s also different variations. Some will add a splash of soy sauce, and some add a hot oil, or both.
Taiwanese Cucumber Salad
~makes about 3 cups
- 7 Persian cucumbers (about 1 1/4 pound) or similar
- 2 teaspoons sugar
- 1/2 teaspoon fine sea salt + extra (a little more if using kosher salt)
- 1 tablespoon white vinegar
- 1 tablespoons sesame oil
- 1 teaspoon minced garlic
Instructions –
1. Cut ends off cucumbers. Smash them with the flat side of a cleaver.
2. Break into pieces by hand, discarding any clumps of seeds.
3. Place cucumber pieces in a large bowl and toss with sugar and salt. Cover and rest in the refrigerator for 2 hours.
4. Drain cucumbers. Add vinegar and sesame oil, and toss to coat. Taste and add salt if needed. Add garlic and mix. Cover and refrigerate for at least 30 minutes, or until serving. It’s best to serve the same day but will keep for 3 days.
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It’s a staple at our house too! I have yet to make it on my own but I shall!
What benefit does smashing the cucumbers provide?
Hi, I was in Malaysia recently on a food trip. cucumber was served with most dishes. I was told that the local Chinese believe it to have palate cleansing properties. Any reaction to that Jessica?
I loved this as a digestive before those big family dinner in Chinese restaurants. A bit of sourness to open up my appetite.
I actually embrace the summer hotness because winter is harsh on me. I’ll take heat over bitter coldness anyday. 🙂
Tammy, I used to just ask my mom to make it for me, but it’s really so easy.
Bill, we think the jagged breaks creates allows more marinade to stick and soak in.
Kalyan, it doesn’t sound far-fetched but I don’t know of the belief myself.
Kim, I’m usually the same way. I can’t deal with winter, but this summer is the first I’ve been complaining about.
Oh these are delicious! My mom has made these…and since handed down the recipe to me. Thanks for sharing : )
But I would think smashing the cucumbers bruises the fruit and damages the cell structure, making them mushier.
Bill, definitely not mushy, but make sure to use the right kind of cucumbers.
This looks so refreshing. I could definitely use this recipe lately- toooooo hot to cook!!
we’re becoming overwhelmed with cucumbers right now, and one can only make so many jars of pickles…
My friend in Taiwan just recently told me how to make her cucumber dish (with a sesame-based dressing). That’s how I found out about the smashing! You and your Taiwanese secrets. 😉
Now that smashing part might be fun, Jessica! Work out all your frustrations.
I love this simple cucumber dish! High in flavor and so good for you!
I used to eat this salad all the time when I lived in Beijing. Most places there add hot chili oil or flakes-really refreshing on a hot summer day when the wind and sand are blowing in from the Gobi!
I have just try to make these…delicious!
This sounds SO good!
Hi,
Where are you finding such a large variety of cucumbers? I often see Kirby’s and hot house English but Taiwanese? Persian? Korean? I live in the Dallas area with a large Asian population and lots of stores but they mostly have Kirby’s (which I admit I love), but have found the Persian’s around lately but they are $4.99 a pound! Love to hear your sources.
gdlemaire, I usually get the Taiwanese, Korean, and sometimes Persian cukes in Flushing, Queens in NY. Have you tried looking in the Chinese or Korean markets in Dallas cause I don’t find those cukes in the American markets, except Persian at the nicer markets.
i tried this out a month or so ago as a side dish for dinner. it was easy & pretty good! i am not taiwanese, but my husband is, and it’s always cool to find recipes that will remind him of home. i’ll be sure to try out some other ones on here as well! thanks!
Thanks Gwen. It’s so nice of you to make some Taiwanese stuff for hubby. I”m sure he appreciates it.
I miss and love Taiwanese food. Just got some small cucumbers that were on sale and was glad to find this simple yet delicious recipe. Can’t wait to check out other recipes you have.
Thanks Nina! I’m making this today =) Lon requested…