Crunchy Cucumber Salad Recipes

CRUNCHY CUCUMBER SALAD

Crunchy cucumber salad image

These zingy flavours combine really well with the cool taste of cucumber

Provided by John Torode

Categories Lunch, Side dish

Time 15m

Yield Serves 6 as a side dish

Number Of Ingredients 12

Ingredients

1 small shallot
25g enoki mushroom (available from larger supermarkets or Asian stores)
2 spring onions , thinly sliced diagonally
1 red chilli , deseeded if you like and thinly sliced
2 cucumber
25g beansprouts
2 tsp lime juice
2 tsp white wine vinegar
2 tsp vegetable oil
1 tbsp fish sauce
1 tbsp caster sugar
1 tbsp sesame seeds

Steps:

Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.
Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

CRUNCHY CHINESE CUCUMBER SALAD

Crunchy Chinese Cucumber Salad image

A lovely crunchy salad which takes a bit more time than a simple cucumber salad, but it's really worth it! Goes well as a starter or a side dish with a chinese meal. Cooking time includes leaving the cucumbers in salted water for 20 minutes and standing time (to develop the flavour of the salad) of 2 hours.

Provided by tigerduck

Categories Vegetable

Time 2h40m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon cooking oil
1 big mild chili pepper, deseeded, sliced into rings (or a small hot chilli finely chopped)
1 1/2 tablespoons sugar
1/2 teaspoon grated fresh ginger
1 tablespoon dark soy sauce
2 tablespoons dark rice vinegar
1 tablespoon white wine
1/2 tablespoon sesame oil
1 garlic clove, finely chopped
1/2 tablespoon toasted sesame seeds
1 cucumber (ca 350g/12ounces, unpeeled)
150 ml hot water
1/2 tablespoon salt

Steps:

Preparation of cucumber:.
Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.
Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.
Dressing:.
Heat oil in a medium skillet.
Add chilli and cook for 1-2 minutes.
Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.
Add garlic and sesame. Cook for 1-2 minutes. Put aside.
Finish Salad:.
Drain the cucumber pieces (after the 20 minutes in the water) and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl) and leave the salad for 2 hours to develop its flavour.
Serve as a starter or as a side dish to a chinese meal.

Nutrition Facts : Calories 152.1, Fat 7.6, SaturatedFat 1.1, Sodium 2255.3, Carbohydrate 19.1, Fiber 1.7, Sugar 13.4, Protein 3.1

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