SICHUAN CUCUMBER SALAD
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
Provided by Chelsea
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
- Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
- Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g
BRAISED CUCUMBERS
I searched on the internet for braised cucumbers after watching 'Julie and Julia' for the umpteenth time. There weren't many recipes and they were all different. I took the information from all the recipes and meshed them together, deleting some ingredients and adding others. The dish turned out wonderful. This is a side dish that I have served with quite a few different types of main dishes. It seems to go with almost any type of food.
Provided by clk103197
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
- Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 5.5 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 2945.9 mg
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
SZECHUAN CUCUMBERS
Make and share this Szechuan Cucumbers recipe from Food.com.
Provided by Brenda.
Categories Szechuan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumber slices in medium serving bowl, set aside.
- In a small bowl, combine rice vinegar, sugar, red pepper flakes, salt and sesame oil, mix well.
- Pour dressing over cucumber slices and toss well.
- Cover and let rest at room temperature up to 4 hours.
- Drain cucumbers.
- Garnish with cilantro, if desired, before serving.
SZECHUAN CUCUMBER SLICES
Some of the best spicy pickles I've ever eaten. Simple to make but takes a while to prepare. Good appetizer. This is also good poured over asparagus.
Provided by Cindy McCandless
Categories Vegetable
Time 4h15m
Yield 1 pint, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours.
- Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish.
- Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well.
- Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.
Nutrition Facts : Calories 263.7, Fat 18.4, SaturatedFat 2.7, Sodium 2621.7, Carbohydrate 25.9, Fiber 1.3, Sugar 20.6, Protein 1.7
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