Cucumber Sprout Salad Food
JAPANESE CUCUMBER & BEAN SPROUT SALAD
I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.
Provided by mysticchyna
Categories Japanese
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
- NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
CUCUMBER SPROUT SALAD
This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the veggies and sprouts in a bowl.
- Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
- Add to the salad and toss well to mix.
- Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.
Nutrition Facts : Calories 110.5, Fat 9.2, SaturatedFat 1.2, Sodium 24.7, Carbohydrate 6.2, Fiber 1.9, Sugar 3.4, Protein 2.9
BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Time 15m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
- Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
- Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.
CUCUMBER SALAD
This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
- Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.
CUCUMBER-WALNUT SALAD
This cool and crunchy cucumber salad is loaded with walnuts, onions, herbs and vinegar, making it the perfect accompaniment for almost any main course.
Provided by Amy Stevenson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.
CUCUMBER SALAD
This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!
Provided by Rita1652
Categories Lunch/Snacks
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cucumbers and onions together.
- Mix rest of ingredients together in a closed bowl and give a shake.
- Add to cucumbers, chill till very cold & serve.
CRUNCHY COLD BEAN SPROUT SALAD
Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.
Provided by Anu_N
Categories One Dish Meal
Time 40m
Yield 2 main dish servings, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the bean sprouts in boiling water for 1 minute.
- Refresh in cold water and drain well.
- Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
- Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
- Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
- Cover and chill for at least 20 minutes.
Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8
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Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts. Aug 22, 2016 - This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to …
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