Time 45m Yield 4 Number Of Ingredients 7 Steps:
Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting. Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes. Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Time 25m Number Of Ingredients 8 Steps:
If making salad to serve immediately, proceed to Step - 2. Place sliced cucumber in a strainer, sprinkle lightly with salt. Place strainer on a rimmed plate for dripping. Refrigerate until ready to use (at least 15-20 minutes, max 2 hrs). While cucumbers release water, make the dressing. Combine all dressing ingredients with grated garlic and 1/8 tsp of salt in a bowl. Whisk to emulsify oil with vinegar, until sugar has fully dissolved. Taste and adjust sambal chili paste, and salt per preference. Once ready to serve, transfer cucumber from strainer to paper towel to soak all moisture hanging around. Pat dry gently without breaking the pieces. Transfer cucumber to serving platter/salad bowl. Drizzle all of dressing on top. Serve immediately and enjoy!
Time 10m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.
Time 1h20m Yield 6 Number Of Ingredients 9 Steps:
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour. Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir. Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Time 20m Number Of Ingredients 10 Steps:
Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.
Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Place in a bowl the cubed cucumbers and kosher salt, toss to coat. Let stand for 1 hour at room temperature. Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add garlic, rice vinegar, and honey and stir-fry 30 seconds. Turn off heat, add cucumbers and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Garnish with sesame seeds.
More about “asian style cucumber salad recipes”
Time 5m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small bowl, whisk the vinegar, soy sauce, oil, parsley, sugar and ginger. In a serving bowl, combine cucumber and onion. Add dressing and toss gently to coat. Refrigerate until serving.
