CALIFORNIA CUCUMBER ROLL
Enjoy sushi in a whole new way with our California Cucumber Roll. California Cucumber Roll is filled with imitation crabmeat and avocado, just like you would expect, but it is rolled up in cucumber slices rather than rice. How fun is that?
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Use vegetable peeler or mandolin to cut the cucumber into 12 thin lengthwise slices; place in single layer on paper towels. Pat dry with additional paper towel. Refrigerate remaining cucumber for another use.
- Spread 2 tsp. cream cheese spread onto each cucumber slice; sprinkle each with 1/2 tsp. chopped ginger. Place 1 each crab piece and avocado slice crosswise at one end of each strip; roll up tightly starting at topped end.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8609 g, Sugar 0 g, Protein 2 g
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
GREEN BEANS AND CUCUMBERS WITH MISO DRESSING
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.
Provided by Chris Morocco
Categories Bon Appétit Summer Salad Salad Dressing Cucumber Sesame Sesame Oil Green Bean Wheat/Gluten-Free Side Ginger
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
- Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
- Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.
CUCUMBER ROLLS RECIPE BY TASTY
Here's what you need: cream cheese, smoked salmon, fresh dill, garlic powder, black pepper, large cucumbers
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper.
- Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
- Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
- Spread a small spoonful of filling over a cucumber slice.
- Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 2 grams
GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA
Grilling cucumbers gives them a nice charred flavor while retaining their bite. Try to buy Persian cucumbers that are thicker as the thin ones can often be too flimsy to cook. Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing. (Feel free to cook the cucumbers on an outdoor grill, treating them in the same way.) If you're into creamy cheeses, then burrata works very well here, too - or, you could keep this dish vegan by leaving out the mozzarella completely. It will still have a wonderful umami flavor without it. Make this a complete meal by serving alongside your protein of choice.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 side-dish servings
Number Of Ingredients 14
Steps:
- Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
- Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
- Heat a grill pan over high, and ventilate your kitchen well.
- Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
- Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.
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- In a blender or food processor, blend the sesame paste, brown rice and white misos, mirin, vinegar and sesame oil until smooth. Transfer the miso dressing to a jar and refrigerate until chilled, at least 15 minutes.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat, shaking the pan, until the nuts are golden, about 5 minutes. Transfer to a plate and let cool.
- In a medium bowl, sprinkle the cucumbers with salt and refrigerate for 10 minutes. Add the lemon juice, olive oil and 1/4 cup of the miso dressing (reserve the rest for another use) and toss well. Garnish with the pine nuts and sesame seeds and serve.
GREEN BEANS AND CUCUMBERS WITH MISO DRESSING - BON …
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4.7/5 (14)Author Chris MoroccoServings 4Estimated Reading Time 2 mins
- Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
- Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
- Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.
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- Mix together the soy sauce, vinegar, miso, and honey. Pour all over the cucumber sticks, then place in the refrigerator for 20 minutes. Serve and enjoy!
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