Sweet Spicy Asian Cucumber Salad Recipes

SPICY ASIAN CUCUMBERS

Spicy Asian Cucumbers image

This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.

Provided by JOSIE

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9

Ingredients

3 large cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
2 teaspoons salt
1 tablespoon soy sauce
1 tablespoon white sugar
3 cloves garlic, thinly sliced
2 teaspoons rice vinegar
1 ½ teaspoons toasted sesame oil
1 teaspoon hot chili oil
½ teaspoon red pepper flakes

Steps:

Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

An easy Asian Cucumber Salad with vibrant, sweet and sour Sesame Garlic dressing. This salad is refreshing treat for all Cucumber Salad Lovers. Sliced cucumbers with quick mix of dressing, and it is The perfect addition to summer meal. Dressing is vinegar based and is lite without any dairy, too-much oil, or nuts. (I'm also sharing tips to make an always-crunchy-not-watery-cucumber-salad. Don't miss to read.)Today's recipe is inspired from a local Asian Dumpling restaurant. This cucumber salad is their top seller. I usually don't order simple salads for starters but a filling, layered, full-meal kinda salad is my thing. One day, Vishal insisted me to try this Cucumber Salad. I have to say, I was pleasantly surprised. Salad was two spiralized mini Asian seedless cucumbers with drizzle of sweet and sour dressing. With aroma of sesame oil, first sweet and sour flavor the taste buds, then crunchy cucumber and it finishes with a tiny bit lingering heat. I recommend three things when trying this salad:1. Don't skimp on dressing. Drizzle some on salad. Save some to use before eating.2. Keep heat low. It does not hit taste buds until bite is finished. If unsure, try dressing with a slice of cucumber to test.3. For best flavor, serve salad chilled.Always Crunchy Cucumber SaladEven an easy Cucumber Salad such as this can get tricky when cucumber starts to release water and eventually loose crunch.Fact is, vegetables like Cucumber, Summer Squash are filled with water. As soon as salt or acid comes in contact with sliced cucumber or zucchini, these release most water out. To prevent this (or more realistically minimize it), I use following methods to prepare a crunchy Cucumber Salad:1. Make Salad Just Before Serving:This is the easiest and simplest method ever. Make Salad Dressing and store in separate container. It stays good for more than 2 weeks. Slice cucumber slightly thick slices. Just before serving, drizzle dressing on top, and season with pinch of salt. Serve immediately.2. Salt Cure Cucumber (make cucumber giveaway most water):It is the most common method used to draw moisture out of vegetables. Slice the cucumber and sprinkle slightly with salt on both sides. Leave aside in strainer for 15-20 minutes. You will be amazed how much water 2 cucumbers yield in matter of 15-20 minutes. Once drained, then transfer to paper towel to soak extra moisture hanging outside completely. Or Pat dry with clean paper towel.That's it. These 20 minutes are a huge investment in making a perfect Cucumber Salad. A cucumber salad that you will not find in pool of water. This cured cucumber can be used for all kind cucumber salad. Traditional creamy, or lite such as today's recipe.Sweet and Sour Salad Dressing:A perfect Asian salad dressing is sweet, tangy and has bit of heat. You can add these three flavors with many ingredients. I used following for this recipe.For Cucumber Salad, vinegar dressing is my favorite. It keeps salad lite, tangy, and add big punch of flavor. I used Rice Vinegar (unseasoned) which is perfect for that distinct refreshing Asian flavor. Unseasoned vinegar helps control the salt of recipe. Since dressing also has soy and sambal. It is best to use unseasoned vinegar to adjust the seasoning.For sweetness, I use regular sugar. It is important to mix it well so it dissolved fully. You can also use honey, agave, palm nectar, or no-sugar sweet substitutes if you prefer.Oh, have you tried my Chinese Chicken Salad with Honey-Mustard dressing? That dressing is also sweet and sour but uses mustard and honey. Must try!Spiralized or Thin Sliced:This salad is very forgiving. Use your favorite method of slicing cucumber. I prefer to spiralize it when serving immediately. When bringing to potluck or serving later, I prefer thick sliced cucumber.If you love cucumber, this will be your favorite salad all summer long. Simple, easy yet bold pack-a-punch sweet-sour flavor.. It always makes a statement when I serve it to my guests. In-fact, recipe is so quick, I even make some for weekend grilling. I hope you will enjoy it as mush as we do.Wish you a wonderful day ahead.

Provided by Savita

Categories Salad Side Dish

Time 25m

Number Of Ingredients 8

Ingredients

2 Cucumber, large hothouse or 6-7 persian cucumbers, sliced or spiralized
2 tbsp Rice Vinegar
1 tsp Sambal Chili Paste, or 2 tsp, if you prefer more heat
1.5 tbsp Sugar, white sugar
2 tsp Soy Sauce, gluten free Tamari
Salt
1.5 tsp Sesame Oil
1/2 tsp Garlic, 1-2 cloves, grated

Steps:

If making salad to serve immediately, proceed to Step - 2. Place sliced cucumber in a strainer, sprinkle lightly with salt. Place strainer on a rimmed plate for dripping. Refrigerate until ready to use (at least 15-20 minutes, max 2 hrs).
While cucumbers release water, make the dressing. Combine all dressing ingredients with grated garlic and 1/8 tsp of salt in a bowl. Whisk to emulsify oil with vinegar, until sugar has fully dissolved. Taste and adjust sambal chili paste, and salt per preference.
Once ready to serve, transfer cucumber from strainer to paper towel to soak all moisture hanging around. Pat dry gently without breaking the pieces.
Transfer cucumber to serving platter/salad bowl. Drizzle all of dressing on top. Serve immediately and enjoy!

SPICY ASIAN CUCUMBER SALAD

Spicy Asian Cucumber Salad image

I received this via email update from America's Test Kitchen. I'm looking forward to employing some of our bumper cucumber crop on this.

Provided by MrsDoty

Categories Vegetable

Time 1h32m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons fresh ginger, minced
1 red chili pepper, minced (1 1/2 tablespoons)
1 tablespoon toasted sesame oil
3 cucumbers, peeled, seeded, and cut crosswise into 1/4-inch slices (looks like a 1/4 moon)
4 scallions, white and light green parts, sliced thin
1/4 cup packed fresh basil leaf, chopped
table salt & fresh ground pepper

Steps:

Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.

Nutrition Facts : Calories 102.4, Fat 3.8, SaturatedFat 0.6, Sodium 8.6, Carbohydrate 17.8, Fiber 1.8, Sugar 11.2, Protein 2.1

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

This is a really delicious, light salad.

Provided by sandradxb

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
½ cup rice vinegar
¼ cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced

Steps:

Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 780.3 mg, Sugar 11.5 g

CRISP & SPICY CUCUMBER SALAD

Crisp & Spicy Cucumber Salad image

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE:
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

This colorful Asian cucumber salad makes a simple, cool side dish when we have stir-fry for dinner. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

4-1/2 teaspoons rice vinegar
1/2 teaspoon honey
1/4 teaspoon sesame oil
1/4 teaspoon reduced-sodium soy sauce
Dash salt and pepper
1/2 large cucumber, julienned
1/2 medium sweet red pepper, julienned
Black and white sesame seeds

Steps:

In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Garnish with sesame seeds.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER SALAD WITH SPICY ASIAN DRESSING

Cucumber Salad with Spicy Asian Dressing image

Our Spicy Asian Dressing makes this cucumber salad stand out.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 3

Ingredients

1 pound cucumbers (about 3 medium), peeled, halved lengthwise, seeded, and sliced 1/2 inch thick
Handful mint leaves
Spicy Asian Dressing

Steps:

Toss together all ingredients.

ASIAN-STYLE CUCUMBER SALAD

Asian-Style Cucumber Salad image

These cucumbers are so tasty and addictive. This can be served as a side dish to almost any kind of meat. You can make it to any level of heat as you like. I love the crisp, crunchy, spicy and sweet taste that goes on all at once!

Provided by Grace Lynn

Categories Asian

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs kirby cucumbers, unpeeled and cubed
1 tablespoon kosher salt
3 tablespoons sesame oil
1/2 teaspoon red pepper flakes
8 cloves garlic, peeled and thinly sliced
1/3 cup rice vinegar
2 tablespoons honey

Steps:

Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
Let stand for 1 hour at room temperature.
Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
Add the red pepper flakes and cook, stirring 15 seconds.
Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
Turn off heat, add cucumbers and toss to coat.
Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
Cucumbers will keep for up to one week.

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SWEET & SPICY ASIAN CUCUMBER SALAD

2022-04-29 1. Add sliced cucumbers to a large bowl. Sprinkle the salt over the cucumbers and mix with your hands to coat. Set aside for 30 minutes. 2. While the cucumbers are soaking, whisk together the ingredients for the sauce. 3. Strain the cucumbers and put them back into the bowl. Pour the sauce over them.
From peacefuldumpling.com

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