MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
ASIAN TOMATO AND CUCUMBER SALAD
Cool, crunchy cucumbers served with sweet tomatoes and red onion, coated in a sweet and salty asian vinaigrette :)
Provided by Lisa G Cooks
Categories Side
Time 20m
Number Of Ingredients 10
Steps:
- Combine the oil, vinegar, soy sauce, garlic powder dried ginger and pepper and half the green onion; mix well (I just shake it well using a mason jar).
- As always, don't add the salt until you're ready to serve the tomatoes because the salt will make them smushy.
- Layer the tomatoes, cucumbers and onion on a platter the drizzle the vinaigrette over the veggies evenly.
- Let the vinaigrette sit for about 20 minutes the season it with salt and pepper; give it a mix.
- Taste and adjust seasoning,
- Serve immediately.
ASIAN CUCUMBER TOMATO ONION SALAD
Make and share this Asian Cucumber Tomato Onion Salad recipe from Food.com.
Provided by foodart
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place cucumber, tomatoes, onion and basil into a mixing bowl and set aside.
- Mix the pack of Italian seasoning mix, cider vinegar, oil, water, fish sauce and chilies combine and let the dressing stand for 10 minutes and pour into the cucumber mixture and blend together and place into the refrigerator overnight.
Nutrition Facts : Calories 415.6, Fat 37.3, SaturatedFat 4.9, Sodium 150.7, Carbohydrate 20.2, Fiber 5.5, Sugar 12.3, Protein 4.2
ASIAN TOMATO SALAD
This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.
Provided by Leggy Peggy
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
- Core the tomatoes and slice them into thin wedges.
- Chop the onion finely.
- Make the dressing by combining the vinegar and honey.
- Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.
TOMATO SALAD WITH CUCUMBER AND GINGER
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
- Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
- Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.
CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING
Adapted from Epicurious.com and originally published the June 2006 issue of Gourmet magazine. This Vietnamese-inspired salad combines sweet pineapple and fiery serrano with cooling cucumber. This is a great side for RiffRaff's Grilled Vietnamese Chicken (Recipe #170897).
Provided by Ms B.
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mince garlic, then mash to a paste with salt using side of a large heavy knife.
- Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
- Add remaining ingredients, tossing to coat, and add salt to taste.
Nutrition Facts : Calories 101.3, Fat 4.8, SaturatedFat 0.6, Sodium 121.2, Carbohydrate 15.6, Fiber 1.9, Sugar 11.4, Protein 1.1
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