Ginger Spiced Cucumbers Recipes

Steps:

• In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
• Serve over ice and garnish with a lemon and cucumber wheel.
• Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.

Steps:

• Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
• Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Steps:

• Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
• Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

Steps:

• Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.
• Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.