Green Tea Noodle Salad With Lamb Cucumber And Tomato Recipes

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CHOPPED CUCUMBER AND TOMATO SALAD



Chopped Cucumber and Tomato Salad image

Here's an easy summer salad that's always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

Steps:

  • Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
  • Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
  • To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

GREEN-TEA NOODLE AND CUCUMBER SALAD



Green-Tea Noodle And Cucumber Salad image

Provided by Nigella Lawson

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

15 to 16 ounces green-tea noodles (green buckwheat noodles -- see note) or soba noodles
1 large cucumber, trimmed, peeled and quartered lengthwise
2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded
3 tablespoons sugar
6 tablespoons rice wine vinegar
1/4 cup raw peanuts (with skins), chopped
1 cup cilantro leaves, chopped
2 teaspoons sesame oil
2 teaspoons soy sauce

Steps:

  • Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
  • Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
  • In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
  • Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 5 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 8 grams

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