CUCUMBER TOMATO SALAD
This fresh summer salad provides the perfect crunch!
Provided by Holly Nilsson
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and toss well.
- Refrigerate at least 20 minutes before serving.
Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THAI-STYLE 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
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 TOMATO SALAD
This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side.
Provided by Sherriel
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
- Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 8.7 g, Fat 3.3 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 56.9 mg, Sugar 4.5 g
ASIAN TOMATO AND CUCUMBER SALAD
Cool, crunchy cucumbers served with sweet tomatoes and red onion, coated in a sweet and salty asian vinaigrette :)
Provided by Lisa G Cooks
Categories Side
Time 20m
Number Of Ingredients 10
Steps:
- Combine the oil, vinegar, soy sauce, garlic powder dried ginger and pepper and half the green onion; mix well (I just shake it well using a mason jar).
- As always, don't add the salt until you're ready to serve the tomatoes because the salt will make them smushy.
- Layer the tomatoes, cucumbers and onion on a platter the drizzle the vinaigrette over the veggies evenly.
- Let the vinaigrette sit for about 20 minutes the season it with salt and pepper; give it a mix.
- Taste and adjust seasoning,
- Serve immediately.
CUCUMBER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
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
INDIAN TOMATO AND CUCUMBER SALAD
This is a nice cool dish to go with a spicy Indian entree. It's nice with grilled chicken or fish too. From 'The 5 in 10 Cookbook'.
Provided by jrthrmn
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tomatoes into 1/2-inch dice. Peel the cucumber, then quarter lengthwise. With a spoon, scrape out the seeds. Cut the cucumber strips crosswise into 1/2-inch slices. Peel the red onion and cut into 1/2-inch dice.
- Place the vegetables in a serving bowl. Toss to mix. Sprinkle on the sugar, cumin and salt. Stir until all of the vegetables are well seasoned. Serve at room temperature or slightly chilled.
Nutrition Facts : Calories 34.1, Fat 0.3, SaturatedFat 0.1, Sodium 199.3, Carbohydrate 7.8, Fiber 1.2, Sugar 5, Protein 1.1
TOMATO, CUCUMBER & CORIANDER SALAD
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving
Nutrition Facts : Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
GINGER CUCUMBER SALAD WITH SCALLOPS
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Provided by Mark Bittman
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams
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