Ginger Cucumber Salad Food

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC

Steps:

• Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
• Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

GINGER CUCUMBER SALAD

Steps:

• Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.
• In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.

GINGER CUCUMBER SALAD

Steps:

• Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
• Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

SESAME-GINGER CUCUMBER SALAD

Steps:

• For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

ASIAN CUCUMBER SALAD

Steps:

• Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

LOBSTER SALAD WITH CONFIT GINGER, CUCUMBER AND YOUNG GREENS

Steps:

• Steam the lobster and remove the tail and claw meat. Slice the cucumber on a mandoline in order to get large strip thin strips. Reserve everything on the side. Slice the ginger into very thin slices and cook them in a little bit of water and sugar addomg the olive oil when cooked through. When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper. Add the lobster and heat just to warm through. Mix the greens with the dressing. Slice the avocado in slivers and place on top of the greens and cucumber. Place lobster on top and sprinkle with the dressing.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

QUICK PICKLED CUCUMBER AND GINGER

Steps:

• Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
• Mix in the cucumber, ginger and onion.
• Refrigerate for several hours until ready to serve.

KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING

Steps:

• Dressing:
• Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
• Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
• Assembly:
• Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
• Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
• Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
• Do Ahead
• Dressing can be made 3 days ahead. Cover and chill.

GINGER CUCUMBER SALAD WITH SCALLOPS

Steps:

• With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
• Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
• Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

GINGERED CUCUMBER SALAD WITH SCALLOPS

Steps:

• With English cucumbers slice thinly, preferably with a mandoline.
• With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
• Mix vinegar, ginger, sugar and salt, and toss with cucumbers.
• Let stand for 30 to 60 minutes.
• (Refrigerate if marinating for more than an hour in warm weather.).
• Just before serving, drain excess liquid.
• Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.
• Wait a minute, then add scallops or shrimp.
• Sear for about 2 minutes to a side, then remove to a plate.
• Turn heat to medium, add remaining oil, onions and turmeric, if you are using it.
• Cook until onion softens, about 5 minutes.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
• Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.