Side Dish: China – 黑醋拍黄瓜 ▶ Hei Cu Pai Huang Gua (Black Vinegar Smashed Cucumber Crunch)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 Persian cucumbers (or 1 large English cucumber) 1 tsp (5 ml) kosher salt 1 / 2 tsp (2.5 ml) sugar 1 1 / 2 tbsp (23 ml) Chinese black vinegar (Zhenjiang) 1 tbsp (15 ml) light soy sauce 1 tbsp (15 ml) toasted sesame oil 1 to 2 tsp (5 to 10 ml) chili oil or chili crisp (to taste) 1 tsp (5 ml) finely grated fresh ginger 1 small garlic clove, finely grated 2 scallions, thinly sliced 1 tbsp (15 ml) toasted sesame seeds 2 tbsp (30 ml) chopped cilantro (optional)
Show original ingredient measurements
4 Persian cucumbers (or 1 large English cucumber) 1 tsp kosher salt 1 / 2 tsp sugar 1 1 / 2 tbsp Chinese black vinegar (Zhenjiang) 1 tbsp light soy sauce 1 tbsp toasted sesame oil 1 to 2 tsp chili oil or chili crisp (to taste) 1 tsp finely grated fresh ginger 1 small garlic clove, finely grated 2 scallions, thinly sliced 1 tbsp toasted sesame seeds 2 tbsp chopped cilantro (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Smack the cucumbers with the side of a knife until cracked, then split lengthwise. If using an English cucumber, scrape out the seeds. Cut into 1-inch (2.54 cm) chunks. Toss cucumbers with the salt and sugar in a colander and let drain 15 minutes. Pat dry with paper towels. In a mixing bowl, whisk together black vinegar, soy sauce, sesame oil, chili oil, ginger, and garlic. Add cucumbers to the bowl along with the scallions and sesame seeds. Toss to coat evenly. Let sit 5 to 10 minutes for flavors to meld. Adjust to taste with a splash more vinegar or a pinch of salt. Fold in cilantro if using and serve chilled or cool.
Show original instructions
Smack the cucumbers with the side of a knife until cracked, then split lengthwise. If using an English cucumber, scrape out the seeds. Cut into 1-inch chunks. Toss cucumbers with the salt and sugar in a colander and let drain 15 minutes. Pat dry with paper towels. In a mixing bowl, whisk together black vinegar, soy sauce, sesame oil, chili oil, ginger, and garlic. Add cucumbers to the bowl along with the scallions and sesame seeds. Toss to coat evenly. Let sit 5 to 10 minutes for flavors to meld. Adjust to taste with a splash more vinegar or a pinch of salt. Fold in cilantro if using and serve chilled or cool.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:33+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.