RICE VINEGAR CUCUMBER SALAD
The rice vinegar gives this salad a great flavor. It's milder and more flavorful than regular vinegar, and delicious. I found this recipe a few years ago and it has become my standard cucumber salad recipe. I always have to double this recipe because it disappears in my house. Even the kids love it!
Provided by Carol16
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, vinegar, oil, salt and pepper and dill in a serving bowl.
- Peel cucumbers, if desired, then thinly slice and add to bowl, stirring to mix and coat.
- Let marinade.
Nutrition Facts : Calories 110, Fat 7.1, SaturatedFat 1, Sodium 297.2, Carbohydrate 12.1, Fiber 1.5, Sugar 6.1, Protein 2
CUCUMBER SALAD I
No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.
Provided by annnn
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine cucumbers and red onion in a salad bowl.
- In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 11.3 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 691 mg, Sugar 8 g
CUCUMBER SALAD WITH RICE WINE VINEGAR
This is a nice, light salad, similar to a Japanese sunomono salad. Prep time does not include setting time
Provided by Toby Jermain
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds.
- Cover, and refrigerate for at least an hour.
- Sprinkle with the toasted sesame seeds just before serving.
- Note: To toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. Actually, I pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. Allow them to cool completely, and store them in the freezer until needed; they WILL rapidly go rancid otherwise.
Nutrition Facts : Calories 34, Fat 0.7, SaturatedFat 0.1, Sodium 221.2, Carbohydrate 6.8, Fiber 0.9, Sugar 3.6, Protein 1.2
ASIAN CUCUMBER SALAD
Steps:
- Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.
DILLED CUCUMBER AND TOMATO SALAD
Enjoy this flavorful vegetable salad - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- In large glass serving bowl, mix tomatoes, cucumbers and onion.
- In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 6 g
THAI CUCUMBER SALAD
The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Serves 2 to 4; Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
- Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.
QUICK AND EASY ASIAN SESAME CUCUMBER SALAD
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
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
CUCUMBER SALAD
Steps:
- If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving.
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