Best 4 Shanghai Cucumber Salad Recipes
**Shanghai Cucumber Salad: A Refreshing and Crunchy Chinese Appetizer**
Shanghai Cucumber Salad is a refreshing and crunchy Chinese appetizer that is perfect for any occasion. It is made with crisp cucumbers, carrots, and wood ear mushrooms, which are tossed in a tangy dressing made with rice vinegar, sugar, soy sauce, and sesame oil. The salad is often garnished with fresh cilantro or scallions. This salad is not only delicious but also very healthy. Cucumbers are a good source of vitamins and minerals, including vitamin C, potassium, and magnesium. Carrots are also a good source of vitamins and minerals, including beta-carotene, vitamin K, and potassium. Wood ear mushrooms are a good source of dietary fiber and antioxidants.
This article provides three different recipes for Shanghai Cucumber Salad. The first recipe is for a classic Shanghai Cucumber Salad, made with cucumbers, carrots, wood ear mushrooms, and a tangy dressing. The second recipe is for a Spicy Shanghai Cucumber Salad, which adds chili peppers to the dressing for a bit of heat. The third recipe is for a Vegan Shanghai Cucumber Salad, which uses tofu instead of wood ear mushrooms.
No matter which recipe you choose, you are sure to enjoy this refreshing and crunchy Chinese appetizer. It is perfect for a light lunch or dinner, or as a side dish to your favorite Chinese meal.
SHANGHAI CUCUMBER SALAD
I was looking for a copycat recipe of the Shanghai Cucumbers that you can get at PF Chang's and I ran across this one on another website. I hope it's close!
Provided by senseicheryl
Categories Vegetable
Time 15m
Yield 1 large bowl
Number Of Ingredients 7
Steps:
- Finely slice cucumbers into thin slices.
- Add the salt, vinegar and sugar to the cucumbers. Mix together thoroughly with your fingers. This will "marinate" the cucumbers.
- Mince the garlic and chili padi and add to the cucumbers.
- Add 1-2 teaspoons of sesame oil.
- Taste the cucumbers frequently as you make it and add more of each ingredient. If you want it spicy, add more minced chili padi. If the garlic taste is too strong, put less garlic in there. The salt and vinegar acids help the cucumber to absorb the flavors of garlic, chili and sesame oil.
- Once you're satisfied with the taste, chill in the fridge before serving.
P F CHANG'S SHANGHAI CUCUMBERS
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
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
SHANGHAI CUCUMBERS RECIPE - (3.8/5)
Provided by KMcCrary
Number Of Ingredients 6
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!
SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
Tips:
- For the best flavor, use fresh cucumbers that are firm and crisp. English cucumbers or Persian cucumbers are good choices.
- Use a sharp knife to thinly slice the cucumbers. This will help them absorb the dressing more easily.
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar. However, rice vinegar has a milder flavor that is better suited for this salad.
- Be sure to taste the dressing before adding it to the salad. It should be slightly sweet, sour, and salty.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Shanghai Cucumber Salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy salad, give this one a try. You won't be disappointed!
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