CUCUMBER AND SHRIMP SUNOMONO
While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.-Pam Chicou, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
CUCUMBER SLAW
A new twist that is healthier than a basic slaw. This is easy and fast to make.
Provided by hargster
Categories Salad Coleslaw Recipes No Mayo
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 10.9 g, Fat 0.3 g, Fiber 1.5 g, Protein 1 g, Sodium 337 mg, Sugar 7.1 g
CUCUMBER-CABBAGE SLAW
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.
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
CUCUMBER COLESLAW
I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries., Just before serving, pour dressing over salad; toss to coat.
Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE
Categories Salad Shellfish Vegetable Sauté Quick & Easy Graduation Vinegar Lemon Shrimp Cucumber Summer Shallot Dill Lettuce Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
- Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
- Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.
TANGY CUCUMBER SLAW FOR TACOS
I took the base of Martha Stewart's cucumber radish slaw and changed it up. This is great on top of tacos or with pork. You can use it like any other coleslaw. It's super tangy if you like a vinegar in-your-face tangy-type taste. I wanted to make a slaw without mayo to make a lower-fat version.
Provided by Smallfry
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
- Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.8 g, Fat 5.2 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 6.4 g
SHRIMP AND MUSSEL SALAD WITH CABBAGE SLAW
They added cook time to prep time. The full prep time is 1.5 hours -- you prep some of the veggies while cooking seafood, and I gave ample time on all ends for logistics. Full prep time is no more than 1.5 hours. I just took this to a potluck (which had other salads) and at a potluck, this serves 15 people very well. If you can't find them, consider the nigella seeds optional -- they're also known as kalunji seeds, and they are a mild seasoning found in some Indian foods. Find something fun to substitute with, if you wish. Also: keep in mind that I don't tend to measure ingredients in this sort of recipe -- everything except the seafood (which came in packages with poundage labeling) is an eyeball approximation. I do try to eyeball correctly.
Provided by Diann is Cooking
Categories Mussels
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring hot water, sufficient to cover the shrimp, to boil. Drop in the shrimp. Leave in the hot water for no more than 90 seconds. Drain and run cold water over. Peel. (You can peel before you cook if you prefer. I tend to peel some while waiting on the water, and the rest after. You can even skip this step by buying pre-cooked shrimp, but I find they often taste a little funky.).
- Bring hot water, sufficient to cover the mussels, to boil. Drop in the mussels -- there were enough of these that I divided the lot and did this step twice -- and let them cook. When foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. By seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. Run cold water over the retrieved mussels. Best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. Discard any mussels that do not open. The opening size should be over 1/8th inch for it to count for something I'd serve to others, not to mention eat myself.
- Remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
- Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts.
- If your cucumber is waxed, or if it has a thick skin, peel it. Otherwise you may optionally leave the skin on. Slice cucumber into very fine slices. Halve or quarter these, depending on the thickness of the cucumber.
- Put the above vegetation into a large serving bowl.
- Add the fresh parsley (don't stint, but I didn't measure it), chopped fine. Add the capers, the ground pepper and the nigella seeds. Make the nigella seeds, if you have them, a heaping tablespoonful.
- Add the chilled seafood.
- Dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). Add the vinegar and the olive oil, mix, and pour over your salad. Toss the salad up. Try to get everything coated, lightly. Feel free to add a little bit more of the oil and the vinegar, if you think this needs.
- Optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, NOT the supermarket) sliced and laid invitingly atop the salad.
Nutrition Facts : Calories 380.9, Fat 11.4, SaturatedFat 1.8, Cholesterol 262.8, Sodium 1645.4, Carbohydrate 17.8, Fiber 2.4, Sugar 3.3, Protein 50
COOL SHRIMP AND CUCUMBER SLAW
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the shrimp on a rack and steam over 1 inch of water until cooked through, about 3 minutes. Cool, peel, cut in half lengthwise and devein. Set aside.
- Combine the grapefruit and lemon juices and grated grapefruit rind in a large glass or ceramic bowl. Whisk in the olive oil. Add the jalapeno, salt and pepper. Add the cucumbers and toss. Add the shrimp, parsley, mint and basil. Toss to combine. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 11 grams, TransFat 0 grams
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