Copycat PF Changs Shanghai Cucumbers

This is my absolute favorite super simple, healthy, crunchy, salty, snack that takes about 2 minutes to prepare.

Every single time we go to PF Chang’s I order two items (as predictable as Norm on Cheers). I order the Shanghai Cucumbers and the Banana Spring Rolls. If you have not had these items, you haven’t lived. Just saying.

The Shanghai Cucumbers I have you covered because you can make these yourself in about 10 seconds. The banana spring rolls are little pillows of heaven- fried chunks of banana, drizzled in caramel sauce and served with the most wonderful pineapple and coconut ice cream. Amazing and possibly my favorite dessert ever. But back to cucumbers… I love the cucumbers because they are crunchy and salty and light enough so I always have room to feast on banana spring rolls. #winning. #blessed.

These are wonderful packed in a mason jar for a quick bite or as a side dish with teriyaki chicken. In fact that is exactly what we are having for dinner tonight.

This recipe is enough for four servings as a side dish, but feel free to double to recipe for more generous servings.

To make these, you only need a few simple ingredients:

And the soy sauce and cucumbers isn’t the prettiest presentation so feel free to garnish with red pepper flakes or green onions or a bit of cilantro.

Copycat PF Changs Shangai Cucumbers

Prep time: 2 mins

Total time: 2 mins

Serves: 4 servings

Ingredients

2 English Cucumbers- chopped
3 tablespoons Soy Sauce
½ teaspoon Sesame Oil
1 teaspoon white vinegar
sprinkle of toasted sesame seeds
*Optional garnishes- green onion, red pepper flakes and cilantro

Instructions

I usually peel and chop the cucumbers but you can leave the skin intact if you prefer.
Mix the soy sauce, sesame oil and white vinegar in a small bowl and pour over the chopped cucumbers, stirring well.
Sprinkle with toasted sesame seeds and serve!

You can certainly add more sauce to suit your taste.