Japanese Cucumber Carrot Salad Recipe Recipe For Banana

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MISO-CARROT-CUCUMBER SALAD



Miso-Carrot-Cucumber Salad image

This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.

Provided by Candice Kumai

Categories     HarperCollins     HarperCollins     Salad     Cucumber     Carrot     Vegetarian     Vegan     Sesame Oil     Sesame     Wheat/Gluten-Free

Yield Serves 4 as an appetizer or side dish

Number Of Ingredients 10

Miso Dressing:
2 tablespoons organic red or white miso paste
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar or raw
Unfiltered apple cider vinegar
2 teaspoons toasted sesame seeds
Salad:
2 large cucumbers, julienned
1 large carrot, spiralized
2 tablespoons reconstituted wakame

Steps:

  • Make the dressing:
  • Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
  • Assemble the salad:
  • Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
  • Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days.

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

Provided by LINDA BAILEY

Categories     Other Salads

Time 15m

Number Of Ingredients 5

2 medium cucumbers, or 1 large english cucumber
1/4 c rice vinegar
1 tsp sugar or splenda
1/4 tsp salt
2 Tbsp sesame seeds, toasted

Steps:

  • 1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise. Scrape the seeds out with a spoon. Using a food processor or sharp knife,cut into very thin slices.
  • 2. Place in a double layer of paper towel and squeeze gently to remove any excess moisture. Combine vinegar,sugar and salt in a medium bowl,stirring to dissolve. Add the cucumbers and sesame seeds. Toss well to combine. Serve immediately.

CUCUMBER, CARROT, AND GINGER SALAD



Cucumber, Carrot, and Ginger Salad image

This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!

Provided by Anne Talbot-Kleeman

Time 1h10m

Yield 4

Number Of Ingredients 6

1 large English cucumber
1 cup shredded carrots
2 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon minced fresh ginger
½ teaspoon salt

Steps:

  • Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
  • Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

Steps:

  • Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  • Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

Try something new with our Japanese Cucumber Salad recipe. Our tangy Japanese Cucumber Salad includes carrots, peanuts and a touch of lime juice.

Provided by My Food and Family

Categories     Asian

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

6 baby English cucumbers, cut into 1/4-inch-thick slices
1/2 cup slivered red onions
1/2 cup shredded carrots
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. unseasoned rice vinegar
1 Tbsp. fresh lime juice
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
1 Tbsp. sesame seed

Steps:

  • Combine vegetables in large bowl.
  • Whisk dressing, vinegar and lime juice until blended. Add to vegetables; mix lightly.
  • Sprinkle with nuts and sesame seed.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This came to me from Eating Well via Recipe.com. Incredibly easy & delicious!

Provided by Beth Renzetti

Categories     Other Salads

Time 15m

Number Of Ingredients 5

2 medium cucumbers
1/4 c rice vinegar
1 tsp sugar
1/4 tsp salt
2 Tbsp toasted sesame seeds

Steps:

  • 1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  • 2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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