Cool, crunchy, and refreshing, this sweet and savory salad is inspired by pai huang gau, the classic spicy Chinese smashed cucumbers I loved growing up. Not only is smashing the cucumbers fun, but this technique is an easy way to deseed them and imparts craggy edges ideal for catching the sesame oil dressing. Sweet Hami melon brings up the crunch factor, although cantaloupe or honeydew would work just as well in this. I like to pack up a container of this salad, pop it into a cooler, and head to the beach for the ultimate cool-off snack to share on hot summer days.
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What you’ll need
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Yield
4 servings
Ingredients
4
1¼
2
1
2
1
1
2
1½
¼
1
Preparation
Step 1
Place 4 medium Persian cucumbers, halved lengthwise, cut side down, on a cutting board. Using the flat side of a chef’s knife, press down on cucumbers until they break open and the seedy pulp separates from the flesh; discard pulp. Slice flesh 1" thick and transfer to a fine-mesh sieve set over a bowl. Toss with ¼ tsp. Diamond Crystal or Morton kosher salt and let sit 15 minutes.
Step 2
Meanwhile, whisk 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 2 tsp. soy sauce, 1 tsp. crushed red pepper flakes, 1 tsp. sugar, 2 garlic cloves, finely chopped, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until salt and sugar are dissolved.
Step 3
Transfer cucumbers to a large bowl; discard liquid in bowl. Add 1½ lb. Hami melon or firm cantaloupe or honeydew, rind and seeds removed, flesh cut into 1" pieces, and ¼ cup coarsely chopped cilantro and toss to combine. Drizzle dressing over and toss gently to coat. Scatter 1 tsp. toasted black or white sesame seeds over; top with more cilantro.
Do ahead: Dressing can be made 12 hours ahead; cover and chill. Salad (without toppings) can be made 3 hours ahead; cover and chill.
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Reviews (14)
Back to TopLight, refreshing with a kick. I used cantaloupe and followed the directions as stated. Very good! Never thought of making a spicy melon dish but happy to report it taste great.
Anonymous
11/27/2022
I have an addiction to this salad. I make it at least twice a week. I've modified it slightly - I swap the rice vinegar for lime juice, LOTS of gochugaru instead of regular chile flakes, and salted peanuts instead of sesame seeds. You can keep this salad in the fridge for days (in fact, I reccommend it, as it gets picklier and yummier the longer it sits). It is so flavorful and refreshing. Make it now before cantaloupes go out of season!
Sasha
Jersey City, NJ
9/10/2022
Truly yummy. I used cantaloupe and pickling cucumbers and had minimal cilantro and it was still just perfect. Just trust this recipe....it is amazing. I did follow some advice from another review to cut pieces smaller and it was a good way to go. The vinaigrette is so good, you'll want to eat it with a spoon.
Anonymous
8/22/2022
Obsessed. Did this first with the Korean-style corn and caramel-glazed pork jobs and again with clean-the-fridge dumplings. Definitely a new house standard.
Ann
Winston-Salem
7/30/2022
The flavors were delicious! My only suggestion would be the cut the cucumbers and cantaloupe slightly smaller, so you can taste all the flavors in a single bite.
Jillian
San Francisco, CA
7/19/2022
This was excellent! I made this to go with Eric Kim’s Gochugaru Salmon and Crispy Rice. Everyone loved it.
Deborah V
California
7/17/2022