Asian Cucumber Slaw Recipes

Steps:

• Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

Steps:

• Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
• Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.

Steps:

• In a medium bowl combine cucumber, carrots, red bell pepper, and onion.
• In another small bowl combine the ingredients for the sesame dressing and whisk together.
• Pour dressing over cucumber mixture and chill until chilled. Add cashews just before serving and toss.

Steps:

• In large bowl, mix cabbage, bell pepper and cucumber.
• In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.

Steps:

• Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.