Time 25m Yield 6 servings. Number Of Ingredients 17 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.
Time 2h15m Yield 4 Number Of Ingredients 9 Steps:
Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don’t rinse the cucumbers. Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
Wash cucumbers and pat dry. Pound them lightly all over with a kitchen mallet. Trim off the ends. Peel and cut cucumbers lengthwise into quarters. Cut or scrape away seeds. Cut each cucumber strip into 1 1/2-inch lengths. Trim corners of each piece to make them neater. Put pieces in a bowl and add remaining ingredients. Chill and serve.
Time 30m Number Of Ingredients 12 Steps:
Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients. Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Time 10m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Place cucumbers, onion and minced jalapenos in a large bowl. In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat. Chill at least 3 hours before serving.
Time 1h10m Yield 25 cucumber slices, 4 serving(s) Number Of Ingredients 9 Steps:
Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends. Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them. Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one). Press cucumber slices with paper towel or cheesecloth to remove water. Put cucumbers in bowl and stir so they become coated. Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar. To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator. This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
Time 1h Yield 4 Number Of Ingredients 12 Steps:
Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature. Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes. Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through. Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.
Number Of Ingredients 3 Steps:
Toss together all ingredients.
