Cool Sesame Cucumbers Recipes

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Chinese Smashed Cucumbers With Sesame Oil and Garlic image

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

Ingredients

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

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.

QUICK AND EASY ASIAN SESAME CUCUMBER SALAD

Quick and Easy Asian Sesame Cucumber Salad image

A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.

Provided by Carol Castellucci Miller

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 English cucumbers, peeled
1 teaspoon salt, divided, or to taste
2 tablespoons garlic-seasoned rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon white sugar
¼ teaspoon toasted sesame seeds

Steps:

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 8 g, Fat 3.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 958.4 mg, Sugar 5 g

SPICY COOL CUCUMBER CONDIMENT

Spicy Cool Cucumber Condiment image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 7

Ingredients

2 cucumbers, peeled, seeded and sliced
1 red bell pepper, finely chopped
2 teaspoons sugar
1/4 cup rice wine vinegar
Salt
Tabasco
3 tablespoons olive oil

Steps:

In small bowl combine cucumber, red pepper, sugar and vinegar. Add salt to taste. Add a splash of Tabasco, and drizzle in oil. Toss to coat. Serve.

QUICK-PICKLED SESAME CUCUMBERS

Quick-Pickled Sesame Cucumbers image

These pickled cucumbers go great with our Korean Beef Tacos.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
2 tablespoons coarse salt
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
2 tablespoons lightly toasted sesame seeds
1 tablespoon gochugaru (Korean hot red-pepper powder)

Steps:

Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.

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