Pickled Cucumber And Daikon Salad Food

PICKLED CUCUMBER AND DAIKON SALAD

Pickled Cucumber and Daikon Salad image

An Anne Burrell recipe from Secrets of a Restaurant Chef. Quick and easy and packed with flavor. Great side dish to fish! Cooking time is actually marinating time.

Provided by januarybride

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 carrots, julienned
1 hothouse cucumber, sliced thinly, preferably on a mandoline
1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
3/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons brown sugar
1 tablespoon sambal oelek
1 teaspoon grated ginger
1 garlic clove, smashed and finely chopped
2 scallions, sliced thinly on the bias

Steps:

In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

Nutrition Facts : Calories 76.5, Fat 0.3, SaturatedFat 0.1, Sodium 1456.9, Carbohydrate 17.7, Fiber 2.9, Sugar 12.4, Protein 2.4

DAIKON-CARROT SALAD

Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

PICKLED CUCUMBER SALAD

Pickled Cucumber Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium red onion, thinly sliced
1/2 cup white vinegar
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cucumbers, thinly sliced

Steps:

Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES

Flash Korean Japanese Style Cucumber and Daikon Pickles image

This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.

Provided by Rinshinomori

Categories Vegetable

Time 15m

Yield 3 3/4 cups, 30 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
4 garlic cloves, minced
3 -4 korean red chili peppers (can use red chili flakes in a pinch) or 3 -4 japanese chili peppers (can use red chili flakes in a pinch)
1 1/4 cups cucumbers, sliced 1/2 inch (optional 3/4 inch chunks, see note above in description)
1 1/4 cups daikon radishes, peeled and sliced 1/2 inch (optional 3/4 inch chunks)
1/2-3/4 cup carrot, peeled and sliced 1/2 inch (optional 1/2 inch chunks)

Steps:

Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.

Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7

JAPANESE PICKLED DAIKON AND CARROT SALAD

Japanese Pickled Daikon and Carrot Salad image

Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)

Provided by PalatablePastime

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium carrot
1 piece daikon radish (3 inch)
1 teaspoon salt
3 tablespoons rice vinegar
1/2 teaspoon Japanese soy sauce
1/8 teaspoon peeled and grated fresh ginger
2 teaspoons sugar

Steps:

Peel and finely shred carrot and daikon.
Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
Gently squeeze out as much water as possible from vegetables.
In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
add vegetables and refrigerate for 8 hours.
Salad will keep for up to 1 week in sealed container in refrigerator.

Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

Quick Cucumber and Red-Onion Pickled Salad image

This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

1 large red onion, peeled and very thinly sliced
2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
3 tablespoons rice-wine vinegar
1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

Steps:

Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
Just before serving, scatter dill over salad, and toss well.

PICKLED SPICED CUCUMBER, CARROTS, AND DAIKON

Pickled Spiced Cucumber, Carrots, and Daikon image

Make and share this Pickled Spiced Cucumber, Carrots, and Daikon recipe from Food.com.

Provided by dicentra

Categories Lunch/Snacks

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chopped peeled English cucumbers (about 1 cucumber)
2 cups diced peeled daikon radishes (1/2-inch)
1 cup diced peeled carrot (1/2-inch)
4 teaspoons coarse sea salt, divided
5 tablespoons sugar
6 tablespoons rice vinegar
1 teaspoon chili oil
3 szechuan peppercorns, coarsely crushed
1 Thai chile, minced

Steps:

Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes.
Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.
Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.

Nutrition Facts : Calories 21.1, Sodium 586.6, Carbohydrate 5.3, Fiber 0.3, Sugar 4.6, Protein 0.2

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DAIKON RADISH CUCUMBER SALAD - THIS HEALTHY TABLE

Web May 26, 2021 This delightful daikon radish salad with cucumbers and a kicky sesame dressing is light and bright. Prep Time 10 minutes …
From thishealthytable.com
Reviews 36
Calories 72 per serving
Category Side Dishes

Peel the daikon radishes and slice them very thinly (1/32 on a mandoline). Thinly slice the cucumber (1/16 on a mandoline) and combine the cucumber and radish slices in a mixing bowl.
Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.

Pickled Cucumber And Daikon Salad Food

PICKLED CUCUMBER AND DAIKON SALAD

An Anne Burrell recipe from Secrets of a Restaurant Chef. Quick and easy and packed with flavor. Great side dish to fish! Cooking time is actually marinating time.

DAIKON-CARROT SALAD

PICKLED CUCUMBER SALAD

FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES

JAPANESE PICKLED DAIKON AND CARROT SALAD

Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.

PICKLED SPICED CUCUMBER, CARROTS, AND DAIKON

Make and share this Pickled Spiced Cucumber, Carrots, and Daikon recipe from Food.com.

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