Cold Shanghai Cucumber Salad with Garlic and Black Vinegar
Refreshing smashed cucumber salad tossed in a tangy and garlicky black vinegar dressing, perfect as a cool appetizer. This chinese-inspired salads ready in about 15 minutes pairs medium (about 14 oz) English cucumber, garlic cloves, minced, dark black 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 70 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
- 2 medium (about 14 oz) English cucumber
- 3 garlic cloves, minced
- 2 tbsp dark black vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Step 1: Rinse and dry 2 medium English cucumbers, then place them on a cutting board and gently smash each with the flat side of a knife until they crack and break into bite-sized chunks.
- Step 2: Transfer the smashed cucumbers to a mixing bowl and sprinkle with 1/2 tsp salt. Let sit for 10 minutes to draw out excess water.
- Step 3: Meanwhile, in a small bowl, whisk together 3 minced garlic cloves, 2 tbsp dark black vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1/4 tsp red chili flakes until sugar dissolves.
- Step 4: Drain any liquid released from cucumbers, then pour the dressing over them and toss gently to coat evenly.
- Step 5: Refrigerate for 10 minutes before serving chilled as a refreshing starter or side dish.
Frequently asked questions
How long does Cold Shanghai Cucumber Salad with Garlic and Black Vinegar take to make?
Total time is about 15 minutes (15 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 Shanghai Cucumber Salad with Garlic and Black Vinegar?
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 Shanghai Cucumber Salad with Garlic and Black Vinegar?
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 Shanghai Cucumber Salad with Garlic and Black Vinegar 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 Shanghai Cucumber Salad with Garlic and Black Vinegar?
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.
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