INDONESIAN CUCUMBER SALAD
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
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
BALSAMIC CUCUMBER SALAD
This is a quick, lite cucumber salad. The balsamic vinegar adds a zing! I made this recipe because I was looking for quick healthy snack and because mom keeps telling me to eat my veggies! :) Many cucumber salads call for very thin slices which adds to prep time. Here you just dice them quickly!
Provided by JaniceB2
Categories Vegetable
Time 4m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl (leaving out cucumber).
- Slice cucumber lenth wise into quarters, then into 1/2 inch slices.
- (Cucumber can be cut any way, but I like bite size crunchy pieces.) Mix cucumber into dressing mixture.
- You can marinate if you wish, but tastes great right away!
BALSAMIC CUCUMBER SALAD
Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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.
INDONESIAN CUCUMBER SALAD
This is actually a condiment that is served frequently by steet vendors in Yogyakarta. I got the recipe when I took a culinary course.
Provided by Kathy
Categories Indonesian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cucumber in half and remove the seeds.
- Slice the cucumber into little moon-shaped slices.
- Julien the carrot into very fine pieces.
- Coarsely chop the shallot and chile.
- Peel the ginger but leave the piece whole.
- Combine all of the ingredients and keep refrigerated for a few hours. Serve as a condiment to rice dishes or grilled sate.
BALINESE CUCUMBER SALAD
Number Of Ingredients 6
Steps:
- 1. Set a dry skillet over medium heat. Add the peanuts and heat until lightly browned, about 2 minutes, shaking the pan occasionally. Transfer to a plate to cool.2. Peel and seed the cucumber. Cut the cucumber crosswise into 3-inch sections, then lengthwise into spaghetti-thin strips. Cut the onion into as thin crosswise slices as possible.3. Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.Serves 4Note: A European cucumber is the long, thin variety that has few seeds. It is often sold sealed in plastic.
Nutrition Facts : Nutritional Facts Serves
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ASIAN CUCUMBER SALAD
From rasamalaysia.com
Ratings 461Calories 95 per servingCategory Asian Recipes
- 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.
- Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.
INDONESIAN CUCUMBER SALAD
From fortheloveofcooking.net
Reviews 16Servings 4Cuisine IndonesianCategory Salad
- Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.
- Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.
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