Prep 15 mins
Cook 0 mins
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!
- 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
- 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.
Great recipe. I subbed out half a head of cabbage for the cukes recently. I basically tripled all the ingredients and ended up with a spicy Asian slaw. It was delicious.
This is a great-tasting asian salad!! Tasting, I started with only 1/2 tsp salt and I stopped there. I used 4 TBSP vinegar, 1 tsp sesame oil and 3 tsp sugar. I had a really hot thai pepper so I didn't mince it much. I love the flavors of this recipe, thanks for posting!!!!!