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.
What you’ll need
Chef's Knife
$61 $48 At Amazon
Cutting Board
$10 At IKEA
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Yield
4 servings
Ingredients
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.
