QUICK AND EASY ASIAN SESAME CUCUMBER SALAD
A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.
Provided by Carol Castellucci Miller
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
- Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
- Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8 g, Fat 3.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 958.4 mg, Sugar 5 g
SESAME JAPANESE CUCUMBER SALAD
I don't really remember where I got this recipe; off the internet somewhere, I'm sure. This tasty little salad is just the thing to cool you off in the summer; very refreshing, and so quick and easy. Just remember if you're sensitive to cucumbers (I am) try to use the "burpless" varieties.
Provided by Kay D.
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
- Stir until completely combined.
- Thinly slice your cucumbers.
- Combine the cucumbers and dressing mixture.
- Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 85.5, Fat 5.3, SaturatedFat 0.8, Sodium 1011.1, Carbohydrate 7.5, Fiber 1.4, Sugar 2.9, Protein 3.5
JAPANESE CUCUMBER SESAME SALAD
Make and share this Japanese Cucumber Sesame Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large mixing bowl.
- Toss to combine well.
- Add salt, if needed, to taste (you probably won't need any).
- Cover and chill at least 1 hour.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 81.7, Fat 5.8, SaturatedFat 0.8, Sodium 138, Carbohydrate 7.1, Fiber 1.5, Sugar 2.8, Protein 2
SESAME-GINGER CUCUMBER SALAD
I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ASIAN SESAME-CUCUMBER SALAD
Make and share this Asian Sesame-Cucumber Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and seed cucumbers and cut on the diagonal into thin slices.
- Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
- Toast white sesame seeds in a dry skillet until they're golden brown.
- Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
- Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels.
- Toss the cucumbers with the dressing and toasted sesame seeds and serve.
Nutrition Facts : Calories 61.3, Fat 3.9, SaturatedFat 0.6, Sodium 1166.1, Carbohydrate 6.5, Fiber 1.1, Sugar 2.9, Protein 1.5
JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING
Make and share this Japanese-Style Cucumber Salad With Sesame Dressing recipe from Food.com.
Provided by momaphet
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
- Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
- Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
- Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
- Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
- Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
- If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
- This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
SESAME CUCUMBER SALAD
This has a unique flavor and is an easy dish for a summer picnic. Great when the cukes are bursting out of the garden!
Provided by KeyWee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander, sprinkle with salt& toss.
- Let stand for 30 minutes.
- Rinse cucumbers& drain well.
- In a large bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds& cayenne.
- Add cucumbers& toss to coat.
- Cover& refrigerate until ready to serve.
Nutrition Facts : Calories 43, Fat 2.4, SaturatedFat 0.3, Sodium 1189.2, Carbohydrate 4.8, Fiber 0.8, Sugar 1.9, Protein 1.6
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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