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!
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.
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
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
More about "shanghai cucumber salad recipes"
SHANGHAI CUCUMBER SALAD - 拍黃瓜 (TERRA AMERICANA)
From recipes.terra-americana.com
ASIAN CUCUMBER SALAD | FEASTING AT HOME
From feastingathome.com
EASY CHINESE CUCUMBER SALAD (拍黄瓜) - OMNIVORE'S …
From omnivorescookbook.com
PF CHANG’S SHANGHAI CUCUMBERS - NOTHANKSTOCAKE.COM
From nothankstocake.com
ASIAN CUCUMBER SALAD {SIMPLE & CRUNCHY!} – …
From wellplated.com
ASIAN CUCUMBER SALAD (CHINESE, EASY) | I HEART UMAMI®
From iheartumami.com
CHINESE GARLIC CUCUMBER SALAD - AHEAD OF THYME
From aheadofthyme.com
SALT AND PEPPER SMASHED CUCUMBER SALAD | KITCHN
From thekitchn.com
CHINESE CUCUMBER SALAD-SMASHED VERSION - CHINA SICHUAN FOOD
From chinasichuanfood.com
BEST CUCUMBER SALAD RECIPE - HOW TO MAKE CUCUMBER SALAD
From thepioneerwoman.com
ORECCHIETTE SALAD WITH HALLOUMI CROUTONS RECIPE - NYT COOKING
From cooking.nytimes.com
PEARL COUSCOUS SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHINESE SMASHED CUCUMBER SALAD RECIPE | COOKSHIDEOUT
From cookshideout.com
CRUNCHY ASIAN CUCUMBER SALAD - DRIVE ME HUNGRY
From drivemehungry.com
BEST COUSCOUS SALAD RECIPE - HOW TO MAKE COUSCOUS SALAD - THE …
From thepioneerwoman.com
CHINESE SMASHED CUCUMBER SALAD (拍黃瓜) - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
THE BEST PASTA SALAD RECIPE - A CLASSIC PICNIC SIDE DISH RECIPE
From oldworldgardenfarms.com
SMASHED CUCUMBER SALAD WITH DARK VINEGAR AND CHILI CRISP
From simplyrecipes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #side-dishes #vegetables #asian #easy #beginner-cook
You'll also love