Dup Spicy Cucumber Salad Recipes

SPICY CUCUMBER SALAD

Spicy cucumber salad image

Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It's also great with chicken

Provided by Barney Desmazery

Categories Dinner, Side dish, Starter, Vegetable

Time 30m

Number Of Ingredients 12

Ingredients

1 large cucumber , peeled
1 tsp golden caster sugar
1 tbsp rice white wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
small knob of ginger , finely chopped
2 garlic cloves , finely chopped
1 large red chilli , halved, deseeded and finely sliced
2 spring onions , finely sliced
large handful coriander leaves
1 tbsp olive oil
4 chicken breasts , skin on

Steps:

Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.17 milligram of sodium

CRISP & SPICY CUCUMBER SALAD

Crisp & Spicy Cucumber Salad image

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE:
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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