P F Changs Shanghai Cucumbers Recipes

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

Ingredients

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

SHANGHAI CUCUMBER SALAD

Shanghai Cucumber Salad image

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

Ingredients

2 large cucumbers
1 teaspoon salt (more or less, less to begin with )
3 tablespoons white vinegar
1 teaspoon sugar
5 garlic cloves, minced
5 -7 red chilli padi
1 -2 teaspoon sesame oil

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.

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