MARINATED CUCUMBER SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
CRISP MARINATED CUCUMBERS
My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.
Provided by mistyaikin
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 29.4 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, Sodium 293.2 mg, Sugar 27 g
SEAWEED SALAD WITH CUCUMBER
Provided by Mark Bittman
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse seaweed, and soak it in at least 10 times its volume of water.
- Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
- Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 1 gram
SEAWEED AND CUCUMBER SALAD
Make and share this Seaweed and Cucumber Salad recipe from Food.com.
Provided by Scarlett516
Categories Japanese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small pot of water to a boil.
- While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
- Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
- Dry the seaweed, trim any rough parts, and chop.
- Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
- Mix the cucumber and seaweed.
- Combine the remaining ingredients and pour over the vegetables.
- Chill up to 2 hours before serving.
CUCUMBER-SEAWEED SALAD
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Provided by Amy Myers, MD
Categories HarperCollins Salad Side Cucumber Ginger Quick & Easy Quick and Healthy Healthy Dairy Free Peanut Free Wheat/Gluten-Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.
JAPANESE CUCUMBER SALAD
A nice marinated salad. Very authentic tasting. Use a light soy sauce, not dark, for a more delicate flavor. The seaweed in this dish is optional. I usually make it without. The prep time includes the time to soak the seaweed. If you omit the seaweed, prep time goes down to 10 minutes. This is from the book Japanese Cuisine for Everyone from the Quick and Easy series. I got this book 20 years ago, but saw it for sale in an upscale Japanese store just the other day.
Provided by alvinakatz
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
- Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
- Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
- Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
Nutrition Facts : Calories 58.7, Fat 1.7, SaturatedFat 0.3, Sodium 794.1, Carbohydrate 10.9, Fiber 1.1, Sugar 7.3, Protein 1.6
CUCUMBER SALAD WITH SEAWEED
Provided by Molly O'Neill
Categories salads and dressings
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes. Fill the bowl with cold water and strain.
- Strain the seaweed. In a clean bowl, combine the vinegar sauce and sugar to taste. Toss in the cucumbers and the seaweed until well combined with the sauce.
- Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.
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