CUCUMBER SALAD WITH PEANUT SAUCE
Cucumbers are just the starting point for this versatile salad! See variations to create new combinations all year long! Serves 6 - 8 as a side, 4 as a main dish (just add a protein).
Provided by Dana Gerard
Categories Salad
Number Of Ingredients 12
Steps:
- Make the sauce: In a small bowl, whisk together soy sauce, lime juice, peanut butter and sriracha sauce. Add ginger, honey and cayenne and stir to blend. If too thick, thin with a little cold water. If you like a thicker sauce, add more peanut or nut butter. Taste sauce and adjust to your liking.
- Thinly slice cucumbers.
- To prepare in advance, chop cucumbers, make the sauce and store ingredients separately in the fridge for up to five days.
- Just before serving, place drained cucumbers in a serving or mixing bowl and toss with sauce. Add half of the peanuts and half the mint and toss again. Garnish with remaining nuts, mint ribbons, mint leaves and lime slices.
- Variations
- Vegetables: Add or substitute shredded cabbage, carrots, beets or jicama.
- Herbs: Substitute cilantro or parsley for mint.
- Fruits: Add grated apple, mandarin oranges, raisins or dried chopped fruit.
- Nut butters: Substitute almond or sunflower butter or nut butter of choice.
- Oil: Replace peanut butter with 2 tablespoons light olive or vegetable oil.
- Nuts: Substitute chopped roasted pistachios, almonds, cashews or sesame seeds.
- Protein: Add your choice of cooked chicken, pork, beef, fish, seafood, tofu or vegetarian protein.
- Grains/Seeds: Add a cooked grain (or grain substitute) like soba noodles, rice noodles, quinoa, wild rice or grain of choice.
STIR FRIED CUCUMBER WITH PEANUT SAUCE
Here's my Thai stir fried cucumber covered in a creamy homemade peanut sauce... Delicious!
Provided by June d'Arville
Categories Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- Rinse the cucumber and slice it in half. Then chop both halves up into bite-size bits. Pour the vegetable oil in a large non-stick pan or wok and place it over high heat. Once the oil is hot, add the cucumber. Quickly stir fry the cucumber for 2 minutes. Then take the pan off the heat and add the lime juice, the fish sauce and a pinch of sugar and garlic powder.
- Stir well. Then add the red chili and the freshly chopped cilantro and mint.
- Stir the cucumber well again. Then pour the cucumber in a large bowl and let it chill and marinate in the fridge for 10 minutes. Stir regularly. Right before serving, add the peanut butter and chicken stock or coconut milk to a wok or non-stick pan and place it over medium heat.
- Stir well until the peanut butter falls apart. Then add the coconut milk and stir the sauce until it is creamy and slightly runny.
- Transfer the cold marinated cucumber (without the remaining marinade) to a serving dish and drizzle with the warm peanut sauce. Garnish with extra cilantro and mint. Serve immediately.
Nutrition Facts : Calories 343 kcal, ServingSize 1 serving
CUCUMBER-PEANUT SAUCE
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse until they are finely chopped but not pureed. Serve, or store in an airtight container in refrigerator up to 2 days.
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
- Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
- Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.
COLD SESAME NOODLES WITH CUCUMBER
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Noodle Dinner Cucumber Peanut Peanut Butter Soy Sauce Ginger Vegetarian Vegan Sesame Chill Summer
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Prepare a bowl of ice water.
- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
ASIAN CUCUMBER AND PEANUT SALAD
A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.
Provided by tammyn316
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g
CUCUMBER PEANUT SALAD
Easy to make Indian salad.
Provided by RADHIKA GHATAGE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
- Melt butter in a small saucepan, and stir in cumin and chili pepper.
- Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.
Nutrition Facts : Calories 165 calories, Carbohydrate 11.2 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 336.6 mg, Sugar 5.2 g
CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
STICKY CUCUMBER AND PEANUT DIPPING SAUCE
Delicious sauce for coconut shrimp, egg rolls, skewered meat etc. Makes an impressive and authentic appetizer.
Provided by Kathy
Categories Sauces
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place the vinegar, sugar, and salt in a medium saucepan and heat, stirring until the sugar has completely dissolved.
- Boil for around 6-7 minutes or until a thin syrup has formed.
- Squeeze the grated cucumber to remove most of the liquid.
- When the syrup has cooled, add the cucumber, red onion, jalepeno, garlic, peanuts and cilantro.
- Mix together thoroughly. Serve at room temperature with fried or boiled shrimp, coconut shrimp, egg rolls, meat sate etc.
Nutrition Facts : Calories 85.9, Fat 2.6, SaturatedFat 0.4, Sodium 188.6, Carbohydrate 15.3, Fiber 0.7, Sugar 13.4, Protein 1.5
CUCUMBER, ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
Make and share this Cucumber, Zucchini Noodles With Spicy Peanut Sauce recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender place in order all ingredients rice wine vinegar to peanut butter.
- Now to make the noodles, I used my spiralizer but you can use a mandoline with the julienne blade or a julienne peeler. I used enough cukes and zukes to fill a 8 cup bowl.
- Top with the blended sauce toss to coat veggies.
- Place in a serving bowl and garnish with herbs, seeds, chili and nuts.
Nutrition Facts : Calories 442.9, Fat 34.9, SaturatedFat 5.6, Sodium 1328, Carbohydrate 22.4, Fiber 7, Sugar 9.3, Protein 19.1
ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE
Categories Blender Pasta Vegetarian Quick & Easy Peanut Cucumber Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.
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