Shanghai Cucumber Salad Recipes

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P F CHANG'S SHANGHAI CUCUMBERS



P F Chang's Shanghai Cucumbers image

This is a copycat recipe off of the P F Changs website. After a single review, it has been determined that the soy sauce and vinegar are out of balance and should be switched around. Use 3 tbsp vinegar to 1 tsp soy sauce.

Provided by Member 610488

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

12 ounces cucumbers, peeled seeded sliced thin
1 1/2 ounces gluten free soy sauce
1 teaspoon white vinegar
1/4 teaspoon sesame oil
1/2 teaspoon sesame seeds, toasted

Steps:

  • Mix together the sauce ingredients. Mix sauce together with the cucumbers. Sprinkle sesame seeds over the top.
  • Can be made ahead of time and chilled.

Nutrition Facts : Calories 24.1, Fat 0.6, SaturatedFat 0.1, Sodium 595.7, Carbohydrate 3.8, Fiber 0.6, Sugar 1.6, Protein 1.7

SMASHED CHINESE CUCUMBER SALAD



Smashed Chinese Cucumber Salad image

Smashing cucumbers is a delicious and rustically beautiful preparation that is common across Asia. Smashing them creates a variety of different textures, and draining them concentrates the flavor. This is a simple-to-prepare dish but it packs personality!

Provided by Molly Yeh

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound Persian or mini cucumbers
1 teaspoon kosher salt
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/2 teaspoon crushed red chile flakes
Toasted sesame seeds and fresh cilantro, for garnish

Steps:

  • Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
  • Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
  • Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.

SHANGHAI CUCUMBERS RECIPE - (3.8/5)



Shanghai Cucumbers Recipe - (3.8/5) image

Provided by KMcCrary

Number Of Ingredients 6

2 English Cucumber (or whatever)
3 T Kikkoman Soy Sauce
1/2 T Toasted Sesame Oil
1/2 T Hot Chile Sesame Oil
Toasted Sesame Seeds (to taste)
1 1/2 T White Vinegar

Steps:

  • 1. Wash your cucumber of choice. With your vegetable peeler, peel strips off the cucumber, being sure to leave some of the skin. 2. Slice cucumber into mouth sized pieces. Place cut cucumber into a bowl. 3. In a small measuring cup or bowl combine soy sauce, toasted sesame oil, chile sesame oil, and vinegar. 4. Toss cucumber with the sauce. Sprinkle toasted sesame seeds to taste. 5. Eat!

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  • Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!
  • Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
  • On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
  • In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.


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