CUCUMBER SALAD
Steps:
- If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving.
CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)
Recipe video above. Crisp, juicy cucumber and a tasty Herb & Garlic Vinaigrette makes for a sensational salad!! It's refreshing with extra flavour from the dressing - I can eat SO MUCH of this!! A touch of mustard is key here - thickens the dressing to help it coat the cucumber slices.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 9
Steps:
- Shake Dressing in a jar.
- Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
- Place in bowl with red onion.
- Pour over Dressing, toss gently and serve immediately.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPAGO HOUSE SALAD DRESSING RECIPE
Provided by á-170456
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.) When ready to use, whisk again. This recipe yields about 1 cup.
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- Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.
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- Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!
- Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
- On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
- In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.
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