Asian Marinated Cucumbers Recipes

ASIAN MARINATED CUCUMBERS

Asian Marinated Cucumbers image

Make and share this Asian Marinated Cucumbers recipe from Food.com.

Provided by FDADELKARIM

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cucumbers (about 12 oz)
2 tablespoons rice vinegar
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 garlic clove, minced
1/4 teaspoon red pepper flakes

Steps:

Peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds. Cut the cucumber into slices & place into a large shallow bowl.
Combine the rest of the ingredients & pour over the cucumber slices. Stir to coat then cover & refrigerate at least 4 hours.

MARINATED ASIAN CUCUMBERS

Marinated Asian Cucumbers image

Provided by Julie

Number Of Ingredients 6

Ingredients

1 cucumber (chopped)
3 Tbsp seasoned rice wine vinegar
2 Tbsp olive oil
2 tsp sesame seeds
1 tsp red pepper flakes
1 Tbsp soy sauce

Steps:

Chop cucumber into bite-sized pieces.
Combine cucumbers with remaining ingredients. Place in an air-tight container until you are ready to serve.

SPICY ASIAN CUCUMBERS

Spicy Asian Cucumbers image

This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.

Provided by JOSIE

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9

Ingredients

3 large cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
2 teaspoons salt
1 tablespoon soy sauce
1 tablespoon white sugar
3 cloves garlic, thinly sliced
2 teaspoons rice vinegar
1 ½ teaspoons toasted sesame oil
1 teaspoon hot chili oil
½ teaspoon red pepper flakes

Steps:

Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g

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Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!
Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
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