Gourmet Magazines Asian Cucumber Ribbon Salad Recipes

ASIAN CUCUMBER RIBBON SALAD

Asian Cucumber Ribbon Salad image

Categories Salad Side No-Cook Vegetarian Quick & Easy Vinegar Cucumber Healthy Soy Sauce Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup seasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon Asian sesame oil
1 1/2 English cucumbers (1 1/4 lb total), halved crosswise

Steps:

Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.

ASIAN CUCUMBER RIBBON SALAD

Asian Cucumber Ribbon Salad image

Categories Salad Vegetable Side No-Cook Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon Asian sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh gingerroot
1/4 cup chopped scallion greens
a pinch sugar if desired

Steps:

With a mandoline or other manual slicer or vegetable peeler cut cucumbers lengthwise into thin ribbons.
In a bowl toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour.

GOURMET MAGAZINE'S ASIAN CUCUMBER RIBBON SALAD

Gourmet Magazine's Asian Cucumber Ribbon Salad image

This is a simple, light, and refreshing recipe from Gourmet Magazine. Cooks' Note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.

Provided by blucoat

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup seasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 1/2 English cucumbers, halved crosswise (1 1/4 lb total)

Steps:

Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.

Nutrition Facts : Calories 24.8, Fat 0.7, SaturatedFat 0.1, Sodium 86, Carbohydrate 4.7, Fiber 0.6, Sugar 2.4, Protein 0.9

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

Compliments warm and spicy Asian foods, grilled meats, and great by itself! Even better the second day after it marinates in the fridge...if it lasts that long :-)

Provided by VNess

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups julienne-cut English cucumbers (about 1 large)
1/4 teaspoon kosher salt
1 cup bell pepper, strips
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper

Steps:

Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.

Nutrition Facts : Calories 23.6, Fat 1.6, SaturatedFat 0.2, Sodium 74.2, Carbohydrate 2.5, Fiber 0.6, Sugar 1.1, Protein 0.4

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