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
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Chef's Knife
$34.53 At Amazon
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Cutting Board
$10 At IKEA
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Measuring Spoons
$10 At Bon Appétit Market
Ingredients
4 servings
Step 1
Place4 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 with¼ tsp. Diamond Crystal or Morton kosher saltand let sit 15 minutes.
Step 2
Meanwhile, whisk2 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 remaining1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a small bowl until salt and sugar are dissolved.
Step 3
Transfer cucumbers to a large bowl; discard liquid in bowl. Add1½ lb. Hami melon or firm cantaloupe or honeydew, rind and seeds removed, flesh cut into 1" pieces, and¼ cup coarsely chopped cilantroand toss to combine. Drizzle dressing over and toss gently to coat. Scatter1 tsp. toasted black or white sesame seedsover; 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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