Cold Shanghai-Style Cucumber Salad with Garlic and Black Vinegar
A refreshing, crunchy cucumber salad tossed in a tangy black vinegar and garlic dressing, showcasing the light and bold flavors favored in Shanghai cuisine. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs minced garlic cloves, black vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, sliced into 1/4-inch thick rounds English cucumber
- 3 minced garlic cloves
- 3 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp (optional) red chili flakes
- 1 tbsp for garnish toasted sesame seeds
Instructions
- Step 1: Place 2 medium English cucumbers sliced into 1/4-inch thick rounds in a colander. Sprinkle with 1/2 tsp salt and toss gently. Let sit for 20 minutes to draw out excess water, then pat dry with paper towels.
- Step 2: In a mixing bowl, whisk together 3 minced garlic cloves, 3 tbsp black vinegar, 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil until sugar dissolves.
- Step 3: Add the drained cucumber slices to the dressing. Toss thoroughly to coat all slices evenly.
- Step 4: Sprinkle 1/4 tsp red chili flakes if using, and garnish with 1 tbsp toasted sesame seeds before serving chilled as a light appetizer or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Shanghai-Style Cucumber Salad with Garlic and Black Vinegar take to make?
Total time is about 30 minutes (30 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-Style 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 minced garlic cloves from drying out.
Can I substitute ingredients in Cold Shanghai-Style 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-Style Cucumber Salad with Garlic and Black Vinegar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Cold Shanghai-Style Cucumber Salad with Garlic and Black Vinegar vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
