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I love, love, love this salad! Cucumbers are wonderfully cooling and even with that touch of spice, this salad is still a welcome snack during the summer heat. I went on a bit of a hiatus eating this salad, I grew up with my dad eating something very similar a lot in the summers. When I was little, cucumbers were not my thing. Recently, I came back to it, wanting to try it again, and found a new love for it. I introduced it to my husband this year and he loves it so much that he said he wants to grow some cucumbers just so I can make it.
What are Pāi huángguā (拍黄瓜) and Oi Muchim (오이무침)?
Both are spicy cucumber salads that feature unique dressings with slightly different flavors. Both use a method to remove excess liquid by having them tossed in salt, then sitting in a strainer in a bowl to allow the liquid to drip out.
Pāi huángguā (拍黄瓜), in rough translation, means pat (or smash) cucumber. It is a spicy cucumber salad that features smashed and cut cucumbers, tossed in a spicy dressing of oil, and vinegar. Traditionally it will have Sichuan peppers and hot chili peppers in it.
Oi muchim (오이무침) is a spicy cucumber salad. Oi means cucumber, and muchim means mixed with seasonings. This salad features sliced cucumbers, a slightly thicker “sauce” or dressing, and usually has fish sauce, along with Korean red pepper flakes (No smashing or squeezing).
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Fun Cucumber Facts…
- According to Traditional Chinese Medicine, the cucumber cleanses and detoxifies, and can help reduce high blood pressure. With its “cooling” element, it can also ease the body’s internal heat (I am NOT a doctor or food scientist, so please don’t hold these facts as 100% truth that will 100% work for everyone).
- There are nearly 100 varieties of cucumbers grown in most countries in the world. Wow! That’s a lot!
Notes Before We Get Started.
Some Tips for Success
- Use English/Chinese/Korean Cucumbers not American (unless you want to peel the cucumber and have way more seeds. the skin is too tough and there are a lot more seeds in an American Cucumber, thankfully every American grocery store offers English cucumbers).
- Let your salad rest. You can eat it right away, but it’s much better if you wait. I promise.
- Rice Vinegar and Rice Wine Vinegar are the same (unless you buy Matured – which is dark), they’re just labeled differently. It is important that you use Rice Wine Vinegar, not distilled white vinegar. It’s a different flavor, that I haven’t found any substitute for. Most stores offer it, including Walmart. Otherwise… there’s always Amazon.
How to Store Your Salad
Refrigerate any leftover cucumber salad in an airtight container and use it within 2 days for the best results. After the 3rd day, the cucumber becomes saturated with the salad dressing and tends to be too mushy to enjoy, especially since we’ve also squeezed them.
How to Make This Asian Cucumber Salad
You’ll love how this recipe comes together. Find the full recipe below. Here’s the gist:
Before you get started, you might want to check out the (see tips for success).
Step 1: Let’s Get Started
Slice the cumbers thinly. You can achieve this by using a mandoline, I actually prefer this Stainless Steel Box Grater by Rachel Ray which has a slicer that works amazing! It even comes with a hand guard (which I like to use towards the end, but I really recommend if you’ve never used anything like this, you use the slicer the entire time). You could also cut the cucumber with a knife.
I will say… one absolutely great thing about this box grater is that it has a 4-cup “bucket” that fits right inside the grater. So it’ll catch everything you’re slicing/shredding right into the bucket!!
Next…
In a mesh colander set over a bowl, toss the cucumbers with 1½ teaspoon salt.
Step 2: Hurry up and wait.
Let stand for 20-30 minutes, tossing once or twice to encourage the liquid to drain on its own
Step 3: Dressing Time!
Meanwhile, in a large bowl, stir together garlic, green onion, rice (or rice wine) vinegar, soy sauce, fish sauce, sugar, sesame oil, & chili garlic sauce
Step 4: The Fun Part…
Using your hands, firmly squeeze/smash the cucumbers to remove as much water as possible (yes, this does “bruise” the cucumber, but one; this is the similarity to the Chinese Smashed Salad vs the Korean one, and two this won’t last longer than 2 days in your fridge anyway, because you’re going to eat it all). After squeezing the cucumbers drop them into the bowl of dressing. Discard the cucumber liquid once you’re done.
Step 5: Bring it all together
Toss/mix around. Taste and season with salt and pepper if needed.
Step 6: More waiting…
Let sit for about 30 min to an hour in the fridge
Step 7: Toppings and enjoy
Top with freshly chopped cilantro and sesame seeds (this is an optional topping, but I highly recommend them).
I Love To Put These On Top of My Pork Wonton Burgers!
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Asian Cucumber Salad
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An infusion of Chinese Smashed Cucumber Salad (Pāi huángguā 拍黄瓜) and Korean Cucumber Salad (Oi Muchim 오이무침)
- Total Time: 1 hour 15 minutes
- Yield: 1 12 oz bowl 1x
Ingredients
Scale
- 1 English Cucumber (thinly sliced (I recommend a mandolin/slicer, but carefully with a knife is fine))
- 1 1/2 teaspoon sea salt
- 2 cloves garlic (grated)
- 2 Green Onions Chopped (optional)
- 1 tablespoon rice wine vinegar (AKA rice vinegar)
- 1 tablespoon soy sauce
- 1 teaspoon of fish sauce
- 1 teaspoon white granulated sugar
- 1/2 teaspoon sesame oil
- 1 teaspoons chili garlic sauce
- 1 Tablespoon chopped fresh cilantro (1–2 sprigs)
- 1 Tablespoon sesame seeds
Instructions
- slice Slice your cumbers thinly. You can achieve this by either using a mandoline, I actually prefer this Stainless Steel Box Grater by Rachel Ray
- toss In a mesh colander set over a bowl, toss the cucumbers with 1½ teaspoons salt.
- drain Let stand for 20-30 minutes, tossing once or twice to encourage liquid to drain on it’s own.
- dressing Meanwhile, in a large bowl, stir together garlic, green onion, rice (or rice wine) vinegar, soy sauce, fish sauce, sugar, sesame oil, & chili garlic sauce
- squeeze Using your hands, firmly squeeze/smash the cucumbers to remove as much water as possible. After squeezing the cucumbers drop them into the bowl of dressing. Discard the cucumber liquid once you’re done.
- combined Toss/mix around. Taste and season with salt and pepper if needed.
- sit Let sit for about an hour in the fridge
- serve Top with freshly chopped cilantro and sesame seeds (optional).
Notes
Some Tips for Success
- Use English/Chinese/Korean Cucumbers, not American (unless you want to peal the cucumber and have way more seeds. the skin is too tough and there are a lot more seeds in an American Cucumber, thankfully every American grocery store offers English cucumbers).
- Let your salad rest. You can eat it right away, but it’s much better if you wait. I promise.
- Rice Vinegar and Rice Wine Vinegar are the same, unless you buy Matured, which is dark, they’re just labeled differently. I don’t know. 🤷🏻♀️ but it’s important that you use Rice Wine Vinegar vs White Vinegar. It’s a different flavor and at this point in time, I’m pretty sure most places offer it. Otherwise… there’s always Amazon.
How to Store Your Salad
Refrigerate any leftover cucumber salad in an airtight container and eat within 2 days for the best results. After the 3rd day, the cucumber becomes saturated with the salad dressing and tends to be too mushy to enjoy, especially since we’ve also squeezed them.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Salad, Snack, topping
- Cuisine: Asian, Asian American, Chinese, Chinese-Korean Mashup, Korean
Nutrition
- Calories: 162
- Sugar: 11
- Sodium: 5223
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 23
- Fiber: 4
- Protein: 6
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