Shanghai Cucumber Salad Recipes

P F CHANG'S SHANGHAI CUCUMBERS

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.

SHANGHAI CUCUMBER SALAD

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.

ASIAN CUCUMBER AND SESAME SALAD

Steps:

• Cut the cucumber lengthwise into 1/4-inch pieces and cut each piece in half then cut the halves lengthwise into thin strips.
• Place them into a bowl and set aside.
• Place the soy sauce, mirin, rice vinegar and sugar into a small container with a secure lid.
• Put the lid on and shake to create the vinaigrette dressing.
• Pour the dressing over the cucumber and toss to coat.
• Cover and marinate for 1 hour, stirring once or twice.
• Just before serving, sprinkle the toasted sesame seeds on top.

SHANGHAI NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
• In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

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.