SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
SMASHED CUCUMBER SALAD
This refreshing, flavorful salad stars Chinese black vinegar with light soy sauce as its milder sidekick. Smashed cucumber salad (pai huang gua in Mandarin) is a staple side dish in many Chinese restaurants, and I've often ordered it along with soup dumplings for a light meal. Chinese black vinegar has a deep and slightly smoky flavor, mild acidity and faint sweetness. The salad usually includes garlic and sesame seeds or sesame oil, and some variations add chiles or Sichuan peppercorn; this version uses gochugaru (Korean red pepper flakes) for a touch of heat, which isn't traditional but gives the salad a nice red hue and balanced spiciness. Smashing the cucumber helps to create jagged edges so there is more surface area to absorb the dressing, while salting the cucumber softens the skin, firms up the flesh and releases some water, concentrating the cucumber's flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally.
- Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour.
- Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside.
- Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.
SMASHED CUCUMBER SALAD WITH LEMON AND CELERY SALT
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Provided by Chris Morocco
Categories Bon Appétit Salad Cucumber Side Lemon Quick & Easy Vegetarian Vegan Lemon Juice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
- Meanwhile, whisk lemon zest, lemon juice, oil, and 1/4 tsp. celery salt in a medium bowl to combine; season dressing with salt.
- Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Sprinkle with more celery salt.
SMASHED CUCUMBER SALAD RECIPE BY TASTY
Here's what you need: medium english cucumbers, red onion, kosher salt, sugar, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, red pepper flake
Provided by Betsy Carter
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
- Add the red onion, salt, and sugar, and toss to combine.
- In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
- Drizzle the dressing over the cucumbers, then toss to coat.
- Garnish with toasted sesame seeds and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 56 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams
MINTED CUCUMBER SALAD
Fresh herbs and a light vinaigrette season the garden-fresh cucumbers and tomatoes in this easy salad. I'm a busy pastor's wife and mother and am always looking for new recipes that can be prepared quickly but don't sacrifice taste or nutrition. -Debbie Purdue, Westland, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to coat.
Nutrition Facts : Calories 113 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOMATO CUCUMBER SALAD WITH MINT
This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.
Provided by TOOS64
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
- Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g
CUCUMBER-MINT SALAD
Make and share this Cucumber-Mint Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4
Number Of Ingredients 7
Steps:
- Peel cucumber and chop into 1/4-inch cubes.
- Combine all ingredients in bowl and mix.
- Serve at room temperature.
Nutrition Facts : Calories 26.5, Fat 0.1, Sodium 293.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.1, Protein 0.7
SUMMER CUCUMBER SALAD WITH MINT
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Combine vinegar and sugar in small saucepan.
- Wash and dry the mint leaves; then, add half of them to the saucepan. Heat the mixture just long enough to dissolve the sugar.
- Wash and dry cucumbers; then, trim the ends. Slice thinly, and add to the saucepan, stirring to coat well.
- Serve topped with the remaining mint leaves.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 4 grams
LAMB SALAD WITH CUCUMBER AND MINT
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 1h30m
Yield Four first-course or two main-course servings
Number Of Ingredients 14
Steps:
- Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
- Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
- Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
- Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 587 milligrams, Sugar 3 grams
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