Singapore Cucumber Salad Recipes

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SINGAPORE CUCUMBER SALAD

A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.

Provided by Busters friend

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Singapore Cucumber Salad image

Steps:

  • Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.

1 cucumber, large seedless, thinly sliced on the bias
1/2 yellow bell pepper, cored, seeded and thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
1/2 cup red onion, thin-sliced
1 navel orange, peeled, halved and thinly sliced
1 tablespoon low sodium soy sauce (tamari OK too)
2 tablespoons mirin
1 tablespoon rice vinegar, unseasoned
1 teaspoon sriracha sauce (sambal oelek OK too)
2 teaspoons brown sesame seeds (black OK )

PINEAPPLE CUCUMBER SALAD

This is a light, refreshing summer salad that works throughout the year.

Provided by Ann Freele

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11



Pineapple Cucumber Salad image

Steps:

  • Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
  • Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.1 g, Fat 3.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 203.2 mg, Sugar 7.3 g

½ pineapple - peeled, cored, and cut into chunks
1 English cucumber, quartered lengthwise and cut into chunks
2 green onions, thinly sliced
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint
3 tablespoons sweet chili sauce
2 tablespoons sesame oil
2 tablespoons fresh lime juice
1 lime, zested
1 tablespoon fish sauce
1 tablespoon brown sugar, or to taste

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



Sichuan Cucumber Salad image

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

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 13



Cucumber Salad With Soy, Ginger and Garlic image

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.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

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