MISO-CARROT-CUCUMBER SALAD
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
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
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
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
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
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
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
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
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
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
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
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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