SMASHED CUCUMBER SALAD RECIPE BY TASTY
Here's what you need: medium english cucumbers, red onion, kosher salt, sugar, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, red pepper flake
Provided by Betsy Carter
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
- Add the red onion, salt, and sugar, and toss to combine.
- In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
- Drizzle the dressing over the cucumbers, then toss to coat.
- Garnish with toasted sesame seeds and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 56 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams
MEXICAN CUCUMBER SALAD
A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.
Provided by ECUADORITA
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 17 g, Fat 1 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 386.5 mg, Sugar 5.9 g
SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach
Provided by Merle O'Neal
Categories Lunch
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
- Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams
SMASHED CUCUMBER SALAD
This refreshing, flavorful salad stars Chinese black vinegar with light soy sauce as its milder sidekick. Smashed cucumber salad (pai huang gua in Mandarin) is a staple side dish in many Chinese restaurants, and I've often ordered it along with soup dumplings for a light meal. Chinese black vinegar has a deep and slightly smoky flavor, mild acidity and faint sweetness. The salad usually includes garlic and sesame seeds or sesame oil, and some variations add chiles or Sichuan peppercorn; this version uses gochugaru (Korean red pepper flakes) for a touch of heat, which isn't traditional but gives the salad a nice red hue and balanced spiciness. Smashing the cucumber helps to create jagged edges so there is more surface area to absorb the dressing, while salting the cucumber softens the skin, firms up the flesh and releases some water, concentrating the cucumber's flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally.
- Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour.
- Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside.
- Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.
SOUTHWESTERN STEAK SALAD
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
- Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
- In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.
Nutrition Facts : Calories 504 g, Fat 36 g, Fiber 6 g, Protein 27 g
SOUTHWESTERN STYLE CUCUMBER SALAD
Categories Citrus Vegetable Side No-Cook Vegetarian
Yield Serves 4-6 people
Number Of Ingredients 11
Steps:
- Mix everything together in a large bowl, ensuring all the ingredients are evenly coated. Cover tightly and refrigerate the salad for at least two hours or overnight if possible. The garlic adds a nice extra spicy touch, but the salad is just as good without it. For optimum flavor, prepare in the late summer when the produce is at its best, along with a cool pitcher of sangria and a nice piece of broiled fish.
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- In a small saucepan over medium-high to high heat, combine vinegar, water, sugar, and salt. Whisk vigorously until sugar is dissolved and the mixture looks clear. Remove from heat and let cool while you prepare the cucumbers and onion.
- Slice cucumbers and onion thinly. I prefer them to be between 1/16" and 1/8" thick - a mandoline works great for this!
- Add sliced cucumbers and onion to a large bowl. Pour vinegar mixture over the top. Add dill and then fold to incorporate. Cover and refrigerate for at least 1 hour before serving. Sprinkle with finely ground black pepper if desired.
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- In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.
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