Cold Shanghai-Style Marinated Cucumber Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Refreshing cucumber slices in a light, tangy soy and rice vinegar marinade with garlic and sesame for a perfect appetizer or side dish. This chinese-inspired vegetarian ready in about 10 minutes pairs medium English cucumber, thinly sliced, garlic, minced, rice vinegar 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.

Prep: 10 min Serves 4 Chinese cuisine 50 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 medium thinly sliced English cucumbers in a colander, sprinkle with 1/2 tsp salt, and toss gently. Let sit for 15 minutes to draw out excess water, then pat dry with paper towels.
  2. Step 2: In a small bowl, whisk together 2 cloves minced garlic, 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes until sugar dissolves.
  3. Step 3: Transfer cucumbers to a mixing bowl and pour the marinade over them. Toss gently to coat all slices evenly.
  4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle 1 tbsp toasted sesame seeds on top for crunch and nutty aroma.

Equipment for this recipe

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Frequently asked questions

How long does Cold Shanghai-Style Marinated 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 Shanghai-Style Marinated 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, minced from drying out.

Can I substitute ingredients in Cold Shanghai-Style Marinated 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 Shanghai-Style Marinated Cucumber Salad 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.

What goes well with Cold Shanghai-Style Marinated Cucumber Salad?

Chinese vegetarian 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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