CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
NICK NETHONGKOME'S THAI-STYLE CUCUMBER SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 15m
Yield About two cups
Number Of Ingredients 8
Steps:
- Trim off the ends of the cucumbers and scrape them. Quarter the cucumbers lengthwise and scrape out the seeds. Cut the cucumbers crosswise into thin slices. There should be about two cups. Put the slices into a mixing bowl and add the pepper.
- Combine the sugar, salt, vinegar, water and shallots in a saucepan and bring to the boil. Cook, stirring, until the sugar dissolves.
- Pour the sauce over the cucumber mixture and stir. Sprinkle with coriander.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 31 grams
THAI CUCUMBER AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and dry cilantro, and chop; wash and dry mint, and chop; mince garlic.
- Combine the cilantro, mint, garlic, lime juice and sugar in a salad bowl.
- Wash, trim and cut the tomatoes into small chunks. Wash, trim and slice the cucumber thinly. Mix the tomatoes and the cucumber with the dressing.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 11 grams
CUCUMBER SALAD WITH SOY, GINGER AND GARLIC
The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 20m
Yield Serves 4
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams
THAI CUCUMBER SALAD WITH SOUR CHILLI DRESSING
This healthy side salad is perfect for weeknight meals or laid back barbecues
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Mix the dressing ingredients together, stirring until the sugar is dissolved.
- Place the salad ingredients in a bowl, then pour over the dressing, mixing well to combine. Serve immediately.
Nutrition Facts : Calories 27 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.75 milligram of sodium
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.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
SPICY THAI CUCUMBER SALAD
Make and share this Spicy Thai Cucumber Salad recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced cucumber on a platter.
- Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
- Remove from heat and allow to cool.
- Place shallots and chili pepper in vinegar mixture and stir.
- Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
- Don't be concerned about the strong smell when heating the vinegar.
Nutrition Facts : Calories 225.8, Fat 7.3, SaturatedFat 1.1, Sodium 704.9, Carbohydrate 39.1, Fiber 2.5, Sugar 29.9, Protein 5.3
TOMATO SALAD WITH CUCUMBER AND GINGER
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
- Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
- Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.
THAI CUCUMBER SALAD
This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!
Provided by VictoriaL
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
- Season with salt and pepper.
- Trim the ends from the cucumber.
- Split lengthwise in half.
- Slice very thinly.
- Toss into the dressing.
- Halve the red pepper vertically, core and remove seeds and white membranes.
- Slice the pepper, horizontally, into very thin strips.
- Add to the dressing and toss.
- Peel the carrot and trim off ends.
- Slice diagonally into very thin slices.
- Add to the rest of the salad.
- Peel the onion and cut in half horizontally.
- Then slice vertically into very thin strips.
- Add these to the bowl and toss everything together until well mixed.
- Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
- Transfer to a serving bowl.
- Sprinkle cilantro (if used) and peanuts over top.
THAI CUCUMBER SALAD
This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!
Provided by camp0433
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 37.1 g, Fat 9.4 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 1750.8 mg, Sugar 29.5 g
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