JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING
Make and share this Japanese-Style Cucumber Salad With Sesame Dressing recipe from Food.com.
Provided by momaphet
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
- Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
- Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
- Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
- Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
- Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
- If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
- This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.
ASIAN CUCUMBER SALAD
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
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
SESAME JAPANESE CUCUMBER SALAD
I don't really remember where I got this recipe; off the internet somewhere, I'm sure. This tasty little salad is just the thing to cool you off in the summer; very refreshing, and so quick and easy. Just remember if you're sensitive to cucumbers (I am) try to use the "burpless" varieties.
Provided by Kay D.
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
- Stir until completely combined.
- Thinly slice your cucumbers.
- Combine the cucumbers and dressing mixture.
- Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 85.5, Fat 5.3, SaturatedFat 0.8, Sodium 1011.1, Carbohydrate 7.5, Fiber 1.4, Sugar 2.9, Protein 3.5
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