SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
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.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
ASIAN-STYLE CUCUMBER SPEARS
Steps:
- Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a 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 ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber 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.
CHINESE CUCUMBER SOUP
Make and share this Chinese Cucumber Soup recipe from Food.com.
Provided by drhousespcatcher
Categories Clear Soup
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
- Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
- Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
- Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
ASIAN-STYLE CUCUMBER SALAD
These cucumbers are so tasty and addictive. This can be served as a side dish to almost any kind of meat. You can make it to any level of heat as you like. I love the crisp, crunchy, spicy and sweet taste that goes on all at once!
Provided by Grace Lynn
Categories Asian
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.
ZESTY THAI CUCUMBER SOUP
We were first introduced to this soup in a restaurant. Once we had it I was pestered to find it online and make it. I found it nowhere and so this is the nearest I came to the restaurant style.
Provided by Kristen Langford
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
- Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.8 g, Cholesterol 3.1 mg, Fat 4 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 605.1 mg, Sugar 2.1 g
CUCUMBER SOUP WITH SOY AND SCALLIONS
For hot days, you can't beat this take on cucumber soup, which blows away the "classic" dairy-based version.
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chile and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 922 milligrams, Sugar 8 grams
ASIAN-STYLE CUCUMBER SOUP
Steps:
- If the stock is not cold, throw it in the freezer while you prepare the cucumbers. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds. Slice them as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with the soy sauce, vinegar, chile, and sugar and let sit, refrigerated, for about 20 minutes.
- Add the stock, scallion, and watercress or arugula if you like and stir. Taste and adjust the seasoning, then chill or serve. Just before serving, garnish with the herb(s).
- Variation
- Cucumber-Coconut Soup: Substitute 2 cups coconut milk and 1 cup water for the stock and, if you have it, nam pla (fish sauce) for the soy sauce. You can turn this simple soup into a hot weather main course by topping it with some precooked shrimp (simply grilled would be my first choice) just before serving.
CUCUMBER SOUP
The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Provided by Samuel Goldsmith
Categories Starter
Time 10m
Yield Serves 4 in bowls or 12 in small cups
Number Of Ingredients 7
Steps:
- Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.
- Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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