Singaporecucumbersalad Recipes

THAI CUCUMBER SALAD

Thai Cucumber Salad image

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Yield Serves 2 to 4; Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup unseasoned rice vinegar
2 tablespoons sugar
Kosher salt
1 English cucumber (12 ounces), thinly sliced (2 1/2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1 Thai chile, thinly sliced (seeded for less heat, if desired)
1/4 cup roasted unsalted peanuts, roughly chopped
1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

Steps:

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

PINEAPPLE CUCUMBER SALAD

Pineapple Cucumber Salad image

This is a light, refreshing summer salad that works throughout the year.

Provided by Ann Freele

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

½ pineapple - peeled, cored, and cut into chunks
1 English cucumber, quartered lengthwise and cut into chunks
2 green onions, thinly sliced
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint
3 tablespoons sweet chili sauce
2 tablespoons sesame oil
2 tablespoons fresh lime juice
1 lime, zested
1 tablespoon fish sauce
1 tablespoon brown sugar, or to taste

Steps:

Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.1 g, Fat 3.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 203.2 mg, Sugar 7.3 g

SINGAPORE SLING COCKTAIL

Singapore Sling Cocktail image

Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.

Provided by Home Happy Hour

Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 11

Ingredients

1 cup ice
1 ½ fluid ounces gin
½ fluid ounce cherry-flavored brandy
¼ fluid ounce triple sec
¼ fluid ounce Benedictine® liqueur
4 fluid ounces pineapple juice
½ fluid ounce lime juice
½ fluid ounce grenadine syrup
1 cup ice
1 slice fresh pineapple
1 maraschino cherry

Steps:

Fill a Collins glass with 1 cup ice and set aside in the freezer.
Combine gin, cherry-flavored brandy, triple sec, Benedictine, pineapple juice, lime juice, and grenadine in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the prepared Collins glass.
Garnish with slice of pineapple and a cherry.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 43.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 0.8 g, Sodium 10 mg, Sugar 30.1 g

SINGAPORE CUCUMBER SALAD

Singapore Cucumber Salad image

A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.

Provided by Busters friend

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cucumber, large seedless, thinly sliced on the bias
1/2 yellow bell pepper, cored, seeded and thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
1/2 cup red onion, thin-sliced
1 navel orange, peeled, halved and thinly sliced
1 tablespoon low sodium soy sauce (tamari OK too)
2 tablespoons mirin
1 tablespoon rice vinegar, unseasoned
1 teaspoon sriracha sauce (sambal oelek OK too)
2 teaspoons brown sesame seeds (black OK )

Steps:

Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.

INDONESIAN CUCUMBER SALAD

Indonesian Cucumber Salad image

A refreshing salad with a kick, how much of the dressing ingredients you want to add does not just depend on your taste buds but also on the size of the cucumbers.

Provided by PetsRus

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cucumbers
2 teaspoons brown sugar
1 teaspoon sambal oelek, chili paste
2 teaspoons lime juice
3/4 green onion, finely chopped
salt
white pepper

Steps:

Peel the cucumbers, cut in half and remove the seeds.
Half them again and slice them up in approx 1/2 inch pieces.
Mix with all the other ingredients, cover and put in the fridge for at least an hour.
Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

Nutrition Facts : Calories 32.9, Fat 0.2, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 8.1, Fiber 0.8, Sugar 4.8, Protein 1

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Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.
Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.
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Salt cucumbers: Place 1/3 of the cucumbers in a colander or fine-mesh strainer suspended inside a medium-size bowl (you need to bowl to catch the excess cucumber juice!). Season the cucumbers with 1/2 teaspoon of salt. Layer another 1/3 of the cucumbers over top and season them with 1/2 teaspoon of salt. Repeat one more time - laying down the remaining cucumbers and salting them with the remaining 1/2 teaspoon of salt. Use your hands to gently toss the cucumbers to ensure they have light contact with the salt.Cover and place in the refrigerator for at least 45 minutes or up to overnight - this process will purge the cucumbers of all excess moisture which helps prevent your salad from becoming watery!NOTE: I like to season the cucumbers in three batches to ensure they all get evenly coated with the salt.
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