Cucumber Enoki Salad Food

CUCUMBER & ENOKI SALAD

Cucumber & Enoki Salad image

Enoki can be difficult to find but when you do try this salad it's good. Enoki are very tiny long stemmed mushroons the head is about 1/8" across. Low calorie recipe Enjoy and spare the waistline

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1 large cucumber
2 teaspoons rice wine
2 teaspoons fresh ginger, minced
1 clove garlic, pressed
1/2 teaspoon sugar
1/2 teaspoon reduced sodium soy sauce
1 head red leaf lettuce, washed and torn to bite size pieces
1 (3 1/2 ounce) package enoki mushrooms
1/2 cup raw or thawed peas
5 radishes, shredded fine
1 tablespoon lite olive oil
2 teaspoons fresh lemon juice
pepper

Steps:

Peel the cucumber, cut in half lengthwise and remove seeds.
Slice cucumber very thinly and place in a bowl.
Mix together the vinegar, ginger, garlic, sugar and soy, whisk well.
Pour vinegar mixture over the cukes& toss to coat, setaside.
Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste.
Add cucumbers and toss again.
Serve.

KAISOU SALADA

Kaisou Salada image

Make and share this Kaisou Salada recipe from Food.com.

Provided by drhousespcatcher

Categories Greens

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/8 ounce dried fresh seaweed, see note
1 1/2 ounces enoki mushrooms
ice cube
2 spring onions
1/2 cucumber, cut lenghtways
9 ounces mixed salad greens
1 tablespoon rice vinegar
1 1/4 teaspoons salt
4 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 tablespoon shoyu
1 teaspoon dashi stock
1 inch fresh gingerroot, finely grated

Steps:

Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
Slice the cucumber into thin half moon strips.
Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.
Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

Nutrition Facts : Calories 29.9, Fat 1.8, SaturatedFat 0.3, Sodium 956.5, Carbohydrate 3, Fiber 0.7, Sugar 0.9, Protein 0.9

CRUNCHY CUCUMBER SALAD

Crunchy cucumber salad image

These zingy flavours combine really well with the cool taste of cucumber

Provided by John Torode

Categories Lunch, Side dish

Time 15m

Yield Serves 6 as a side dish

Number Of Ingredients 12

Ingredients

1 small shallot
25g enoki mushroom (available from larger supermarkets or Asian stores)
2 spring onions , thinly sliced diagonally
1 red chilli , deseeded if you like and thinly sliced
2 cucumber
25g beansprouts
2 tsp lime juice
2 tsp white wine vinegar
2 tsp vegetable oil
1 tbsp fish sauce
1 tbsp caster sugar
1 tbsp sesame seeds

Steps:

Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.
Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

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