Cucumber Peanut Sauce Food

CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE

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.

CUCUMBER, ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• In a blender place in order all ingredients rice wine vinegar to peanut butter.
• Now to make the noodles, I used my spiralizer but you can use a mandoline with the julienne blade or a julienne peeler. I used enough cukes and zukes to fill a 8 cup bowl.
• Top with the blended sauce toss to coat veggies.
• Place in a serving bowl and garnish with herbs, seeds, chili and nuts.

THAI CUCUMBER SALAD WITH PEANUTS

Steps:

• Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
• Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
• Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

STIR FRIED CUCUMBER WITH PEANUT SAUCE

Steps:

• Rinse the cucumber and slice it in half. Then chop both halves up into bite-size bits. Pour the vegetable oil in a large non-stick pan or wok and place it over high heat. Once the oil is hot, add the cucumber. Quickly stir fry the cucumber for 2 minutes. Then take the pan off the heat and add the lime juice, the fish sauce and a pinch of sugar and garlic powder.
• Stir well. Then add the red chili and the freshly chopped cilantro and mint.
• Stir the cucumber well again. Then pour the cucumber in a large bowl and let it chill and marinate in the fridge for 10 minutes. Stir regularly. Right before serving, add the peanut butter and chicken stock or coconut milk to a wok or non-stick pan and place it over medium heat.
• Stir well until the peanut butter falls apart. Then add the coconut milk and stir the sauce until it is creamy and slightly runny.
• Transfer the cold marinated cucumber (without the remaining marinade) to a serving dish and drizzle with the warm peanut sauce. Garnish with extra cilantro and mint. Serve immediately.

ASIAN CUCUMBER AND PEANUT SALAD

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.

CUCUMBER-PEANUT SAUCE

Steps:

• Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse until they are finely chopped but not pureed. Serve, or store in an airtight container in refrigerator up to 2 days.

COLD SESAME NOODLES WITH CUCUMBER

Steps:

• Bring a pot of water to a boil. Prepare a bowl of ice water.
• Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
• In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

CUCUMBER CHICKEN SALAD WITH SPICY PEANUT DRESSING

Steps:

• Combine peanut butter, sambal oelek, soy sauce, sesame oil, and water in a bowl to create a sauce that is thin enough to drizzle.
• Layer cucumber slices on a platter. Top with shredded chicken and drizzle with sauce. Sprinkle chopped peanuts on top.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

CUCUMBER SALAD WITH PEANUT SAUCE

Steps:

• Make the sauce: In a small bowl, whisk together soy sauce, lime juice, peanut butter and sriracha sauce. Add ginger, honey and cayenne and stir to blend. If too thick, thin with a little cold water. If you like a thicker sauce, add more peanut or nut butter. Taste sauce and adjust to your liking.
• Thinly slice cucumbers.
• To prepare in advance, chop cucumbers, make the sauce and store ingredients separately in the fridge for up to five days.
• Just before serving, place drained cucumbers in a serving or mixing bowl and toss with sauce. Add half of the peanuts and half the mint and toss again. Garnish with remaining nuts, mint ribbons, mint leaves and lime slices.
• Variations
• Vegetables: Add or substitute shredded cabbage, carrots, beets or jicama.
• Herbs: Substitute cilantro or parsley for mint.
• Fruits: Add grated apple, mandarin oranges, raisins or dried chopped fruit.
• Nut butters: Substitute almond or sunflower butter or nut butter of choice.
• Oil: Replace peanut butter with 2 tablespoons light olive or vegetable oil.
• Nuts: Substitute chopped roasted pistachios, almonds, cashews or sesame seeds.
• Protein: Add your choice of cooked chicken, pork, beef, fish, seafood, tofu or vegetarian protein.
• Grains/Seeds: Add a cooked grain (or grain substitute) like soba noodles, rice noodles, quinoa, wild rice or grain of choice.

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
• Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
• Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
• Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE

Steps:

• In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.