Cucumber Wasabi And Fresh Ginger Salsa Recipes

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CUCUMBER, WASABI AND FRESH GINGER SALSA



Cucumber, Wasabi and Fresh Ginger Salsa image

From www.kettlechips.co. Tone down the spiciness if you wish by reducing the amount of ginger and wasabi. This is spicy-I've warned you. For a chunkier consistency, omit the yogurt.

Provided by COOKGIRl

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 11

1/2 cucumber, peeled, de-seeded and diced small
1 tablespoon fresh ginger, finely grated
1/2 lemon, juice of
1 tablespoon extra virgin olive oil
1/2 tablespoon soy sauce
1/2 teaspoon wasabi paste (*more or less to taste)
2 teaspoons honey, slightly softened a few seconds in microwave
2 green onions, green and white parts, finely sliced
1/2 cup Greek yogurt (optional) or 1/2 cup nonfat plain yogurt (optional)
green onion, slices
black sesame seed

Steps:

  • *available at Asian markets.
  • Mix all ingredients together in a bowl. Taste and adjust seasoning.
  • Garnish with few slices of green onion and black sesame seeds if desired.
  • Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!

Nutrition Facts : Calories 209.7, Fat 13.8, SaturatedFat 1.9, Sodium 512.4, Carbohydrate 22.7, Fiber 1.9, Sugar 15.4, Protein 2.7

CUCUMBER SALSA



Cucumber Salsa image

Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 12

2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh parsley
1/2 teaspoon dill weed
1/2 teaspoon salt
Baked tortilla chip scoops

Steps:

  • In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

PEACH & FRESH GINGER SALSA



Peach & Fresh Ginger Salsa image

Make and share this Peach & Fresh Ginger Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 10m

Yield 2 cs.

Number Of Ingredients 7

2 peaches, peeled and cubed
2 tomatoes, seeded and diced
1/4 cup sliced green onion
2 teaspoons sugar
2 teaspoons cider vinegar
1 teaspoon grated fresh ginger
salt & freshly ground black pepper

Steps:

  • Combine all ingredients in a medium bowl and stir well.
  • Chill at least 1 hour before serving.

Nutrition Facts : Calories 82.5, Fat 0.5, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 19.5, Fiber 3.3, Sugar 16, Protein 2.2

COOL CUCUMBER SALSA



Cool Cucumber Salsa image

A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.

Provided by DAWNIE1219

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
½ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
½ teaspoon dried dill weed
½ teaspoon salt
1 (12 ounce) package tortilla chips

Steps:

  • In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 21.6 g, Fat 6.6 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 217.2 mg, Sugar 1.9 g

CRISP CUCUMBER SALSA



Crisp Cucumber Salsa image

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. -Charlene Skjerven, Hoolpe, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 13

2 cups finely chopped cucumber, peeled and seeded
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Steps:

  • In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC



Cucumber Salad With Soy, Ginger and Garlic image

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

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

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

SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE



Salmon and Cucumber Tartare With Wasabi Sauce image

This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 13

1 pound salmon fillet, skin and small bones removed
1 cup (about 5 ounces) finely diced cucumber
1 medium size shallot, minced
2 tablespoons capers, rinsed and chopped
1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 teaspoons wasabi paste
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
Chopped chives for garnish

Steps:

  • Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
  • Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
  • In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
  • To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 1 gram

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