Cucumbertomatoandpineapplesaladwithasiandressing Recipes

ASIAN CUCUMBER AND PEANUT SALAD

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.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• Mince garlic, then mash to a paste with salt using side of a large heavy knife.
• Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• Mince garlic, then mash to a paste with salt using side of a large heavy knife.
• Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
• Add remaining ingredients, tossing to coat, and add salt to taste.

CUCUMBER PINEAPPLE THAI SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
• To prepare cucumber: Remove skin with a vegetable peeler , then cut the cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
• Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
• Add sliced spring/green onion, plus the whole roasted peanuts.
• Add most of the basil and coriander, putting aside a little of each for the garnish.
• Pour over the salad dressing over and toss well.
• Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.
• If desired, serve with lime wedges on the side.
• Enjoy!

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

ASIAN CUCUMBER SALAD

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

ASIAN CUCUMBER SALAD

Steps:

• Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
• Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.