Chopped Cucumber And Peanut Salad Food

CUCUMBER PEANUT SALAD

Cucumber Peanut Salad image

Easy to make Indian salad.

Provided by RADHIKA GHATAGE

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

1 large cucumbers - peeled, seeded, and diced
salt to taste
1 tablespoon butter
½ teaspoon ground cumin
1 dried red chile pepper
3 tablespoons coarsely chopped peanuts
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon minced fresh cilantro

Steps:

Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
Melt butter in a small saucepan, and stir in cumin and chili pepper.
Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

Nutrition Facts : Calories 165 calories, Carbohydrate 11.2 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 336.6 mg, Sugar 5.2 g

ASIAN CUCUMBER AND PEANUT SALAD

Asian Cucumber and Peanut Salad image

A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.

Provided by tammyn316

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil
4 cloves garlic, minced
3 tablespoons white vinegar
1 teaspoon white sugar, or to taste
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon fish sauce
1 teaspoon ground coriander
½ teaspoon red pepper flakes
2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
½ cup chopped peanuts
2 green onions, chopped

Steps:

Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g

CHOPPED CUCUMBER AND TOMATO SALAD

Chopped Cucumber and Tomato Salad image

Here's an easy summer salad that's always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

Provided by David Tanis

Categories salads and dressings, vegetables, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

Steps:

Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE

Cucumber Salad With Roasted Peanuts and Chile image

Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.

Provided by Sue Li

Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Steps:

Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.