JAPANESE CUCUMBER SALAD
Steps:
- Combine soy sauce, rice vinegar, sesame oil, sugar, garlic and crushed red pepper flakes in a small bowl. Whisk to combine.
- Pour asian dressing on to the cucumbers and toss to combine. Serve with extra crushed red pepper flakes on top and sesame seeds for garnish!
Nutrition Facts : Calories 47 kcal, Carbohydrate 7 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 274 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
QUICK AND EASY ASIAN SESAME CUCUMBER SALAD
A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.
Provided by Carol Castellucci Miller
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
- Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
- Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8 g, Fat 3.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 958.4 mg, Sugar 5 g
JAPANESE CUCUMBER SALAD (SPIRAL-CUT WITH SESAME DRESSING)
This Japanese Cucumber Salad is made using an Asian technique - spiral cut the cucumbers so they turn into long curls and the dressing creeps into all those slices and crevices. It's a fun way to prepare cucumbers that creates unique textures and flavors, plus it's quick, easy, and super refreshing.
Provided by ChihYu
Categories Appetizer Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Rinse and pat dry the cucumbers. Trim the tip ends.
- Place one cucumber between two chopsticks that you don't mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers.
- Make thin straight cuts on the top, about 2mm slices.
- Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
- Optional step. Cut the cucumber into halves. This will be easier to eat. Or you can leave them in whole for a more dramatic presentation.
- In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.
- In the meantime, make the salad dressing by following the instructions here.
- Rinse the cucumbers under cold tap water for 3-4 times and pat them dry with a clean kitchen towel.
- Combine the cucumbers with the dressing right before serving. Sprinkle with toasted sesame seeds, if using. Serve cold.
Nutrition Facts : ServingSize 1 cucumber, Calories 36 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 495 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SESAME JAPANESE CUCUMBER SALAD
I don't really remember where I got this recipe; off the internet somewhere, I'm sure. This tasty little salad is just the thing to cool you off in the summer; very refreshing, and so quick and easy. Just remember if you're sensitive to cucumbers (I am) try to use the "burpless" varieties.
Provided by Kay D.
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
- Stir until completely combined.
- Thinly slice your cucumbers.
- Combine the cucumbers and dressing mixture.
- Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 85.5, Fat 5.3, SaturatedFat 0.8, Sodium 1011.1, Carbohydrate 7.5, Fiber 1.4, Sugar 2.9, Protein 3.5
JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING
Make and share this Japanese-Style Cucumber Salad With Sesame Dressing recipe from Food.com.
Provided by momaphet
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
- Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
- Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
- Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
- Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
- Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
- If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
- This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.
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