Asian Cucumber Carrot Salad Recipe Recipe For Meatloaf

CUCUMBER-CARROT SALAD

Steps:

• Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
• Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

MISO-CARROT-CUCUMBER SALAD

Steps:

• Make the dressing:
• Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
• Assemble the salad:
• Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
• Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
• Leftovers can be stored in an airtight container in the fridge for up to 5 days.

ASIAN STYLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.

ASIAN CUCUMBER SALAD

Steps:

• Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
• Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.

CUCUMBER CARROT SALAD

Steps:

• In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
• Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
• Serve salad in lettuce "cups."

ASIAN-STYLE CUCUMBER SALAD

Steps:

• Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
• Let stand for 1 hour at room temperature.
• Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
• Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
• Add the red pepper flakes and cook, stirring 15 seconds.
• Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
• Turn off heat, add cucumbers and toss to coat.
• Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
• Cucumbers will keep for up to one week.