SPICY ASIAN CUCUMBERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.
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.
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.
CUCUMBERS WITH SESAME-MISO DRESSING
From "Good Food From a Japanese Temple". This is guest food, not daily fare, part of the cuisine developed in Kyoto temples housing offspring of the imperial family. Make sure you use a hot mustard. You can mix some dry ground mustard in hot water to make a suitable paste.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place sliced cucumbers in a bowl, add the salt, and toss with fingers until slices are coated. Let rest 10 minutes, then rinse well and gently squeeze out moisture. Slices should be slightly limp but still crisp.
- Blend the remaining ingredients, increasing the sugar if you prefer a sweeter dressing. Add cucumber slices and toss to coat with dressing.
- Serve at room temperature or chilled. Does not keep, should be eaten immediately.
Nutrition Facts : Calories 55.6, Fat 2.4, SaturatedFat 0.4, Sodium 672.2, Carbohydrate 8.2, Fiber 1.3, Sugar 4.1, Protein 1.9
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
SALT-MASSAGED CUCUMBERS WITH MISO AND SESAME
Provided by David Tanis
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Wash cucumbers but do not peel. Cut off and discard ends, and slice cucumbers into 1/8-inch rounds. Put in a medium-size bowl, sprinkle with salt and mix well. Leave for 10 minutes.
- In a dry skillet over medium-high heat, toast sesame seeds until fragrant and just beginning to pop, 1 minute or less. Transfer to a suribachi (Japanese grinding bowl) or mortar and grind to a coarse paste. Add miso, vinegar and ginger and stir well.
- Squeeze cucumbers a handful at a time to express their liquid. Drain in a colander. Stack shiso leaves and roll into a cigar shape. Slice thinly with a sharp knife. Dress cucumbers with miso-sesame mixture. Sprinkle with shiso slivers, toss gently and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 921 milligrams, Sugar 7 grams
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
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- Prepare the cucumber noodles: slice off the very top and bottom of the cucumber and then slice it in half cross-wise (so you have two short cylindrical pieces. Run the cucumber through the spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. If you don't have a spiralizer, you can cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice the cucumber into half-rounds.
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- Toss the dressing with the vegetables. (Pour as much of the dressing over the salad as you'd like. I used all of the dressing, but this might vary depending on the size of your cucumbers. Taste and add more dressing, if needed.)
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