Shanghai Cucumbers Premium Recipe

I loved this P.F. Chang’s signature appetizer so much that I had to give it a Protective Diet remake. It was one of the few select vegan items on their menu, and after learning about the damaging effects of oils on my endothelium, it was no longer an option for me. I enjoyed so much about this fresh little salad, from the way the cucumbers were cut into chopstick friendly angular bites, to the tang of the salty vinegar based dressing. With this remake we can have the health promoting freshness and the flavor to take this appetizer from a starter to a main dish salad.

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Comments (2)

  1. posted by Diane Richardson on August 13, 2016

    Made this for dinner, so easy. I used my crinkle cutter, and added cherry tomatoes, as our garden is over producing them at the moment. Very tasty, could take this recipe to a potluck, but I would double it.

  2. posted by Marie on August 9, 2016

    I think the photo shows toasted AND black sesame seeds. Can’t wait to try this!

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