Cold Marinated Shanghai-Style Cucumber Salad
A refreshing, tangy cucumber salad marinated in a mix of soy, vinegar, and garlic, perfect as a cool appetizer or side dish. This chinese-inspired salads ready in about 10 minutes pairs large (about 12 oz) English cucumber, garlic cloves, minced, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 50 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (about 12 oz) English cucumber
- 2 garlic cloves, minced
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Step 1: Rinse and dry 1 large English cucumber, then cut into 2-inch long sticks about 1/2-inch thick; place in a bowl and sprinkle with 1/2 tsp salt, tossing gently; let sit for 20 minutes to draw out excess water, then squeeze lightly and drain.
- Step 2: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp sesame oil, 2 minced garlic cloves, and 1/4 tsp red chili flakes until sugar dissolves.
- Step 3: Toss the drained cucumber sticks with the marinade until evenly coated; cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Step 4: Serve chilled as a crisp, tangy side dish that balances richer Shanghainese dishes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Marinated Shanghai-Style Cucumber Salad take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Marinated Shanghai-Style Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.
Can I substitute ingredients in Cold Marinated Shanghai-Style Cucumber Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Marinated Shanghai-Style Cucumber Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cold Marinated Shanghai-Style Cucumber Salad?
Chinese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
