Does anyone have a great quick recipe for an Asian cucumber salad! Thanks
fisher,
Nov 22, 11:52pm
Take a lidded plastic container and add ~ 3/4 cup rice vinegar. 1/4 cup water.1 tbsp sugar. 1 tbsp very fine chopped garlic. 1 tbsp soy sauce.4 drops sesame oil. white pepper. . lid on and shake all up. 2 long telegraph cucumbers, peeled , run fork down outside and sliced.place in serving bowl and pour the mixture over the top.and stir to coat all. Place in fridge to chill for at least an hour and when ready to serve, sprinkle toasted sesame seeds over the top.
glenn-ellyn,
Nov 23, 1:22am
1/2cup sugar 1/2cup rice vinegar 1/4cup water 1T Garlic, chilli, pepper sauce 1tsalt 1cucumber, unpeeled and sliced thinly.
Garnish 3T chopped coriander and mint 3T chopped, roasted peanuts
1.In a small saucepan combine the sugar, vinegar, water, garlic chilli pepper sauce amd salt.Stirring, cook over medium heat until sugar is dissolved. 2.Add cucumbers and onions to a size appropriate dish (one that will allow all the cucumber mix to be covered with the marinade).Pour vinegar mixture pver the vegetables and let marinate for 30 minutes. Just before serving sprinkle with coriander, mint and peanuts.
rainrain1,
Nov 23, 4:29am
Gingered Cucumber 2 cucumbers 1 tesp salt 1/4 cup white vinegar 1+1/2 Tblsps sugar 1 teasp grated green ginger Peel cucumbers as close to skin as possible.Run fork lengthways over cut surface, this gives a fluted effect when cut. Cut cucumber into thin slices, and put in bowl with salt; mix well. Leave to stand 30 minutes, then drain off excess liquid. Combine remaining ingredients. Add to cucumber and mix well. Refigerate everal hours before serving. I put mine in a screw top jar.It keeps well if you can stop eating it!
bev00,
Nov 22, 9:26am
Cucumbers getting el cheapo now - and these sound yum.
daisyhill,
Nov 22, 9:28am
Gok Wan's recipe book has a wonderful recipe for cucumber salad! (And many other wonderful recipes.) It may well be the same as one of the above - if not, I will post it.
To serve 4, peel and finely chop 1 clove of garlic. Peel and finely slice 2 spring onions and ½ a fresh red chilli. Roughly peel 1 cucumber. Slice off the ends, quarter the cucumber lengthways, then, using a teaspoon, scoop out the seeds and discard. Slice the cucumber into long, angled strips about 0.5cm • ¼ in thick. Put them in a bowl with the garlic, chilli and spring onions.
In a separate bowl mix together 3 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp fish sauce, 1 tsp light soy sauce, 1 tsp caster sugar and a pinch of salt to form a dressing.
Pour this over the cucumber mixture and leave to sit for 2 minutes before serving.
fisher,
Nov 22, 11:52pm
Take a lidded plastic container and add ~ 3/4 cup rice vinegar. 1/4 cup water.1 tbsp sugar. 1 tbsp very fine chopped garlic. 1 tbsp soy sauce.4 drops sesame oil. white pepper. . lid on and shake all up. 2 long telegraph cucumbers, peeled , run fork down outside and sliced.place in serving bowl and pour the mixture over the top.and stir to coat all. Place in fridge to chill for at least an hour and when ready to serve, sprinkle toasted sesame seeds over the top. I add separated rings of red onions sometimes just for colour and to be different.:}
rainrain1,
Nov 23, 4:29am
Gingered Cucumber 2 cucumbers 1 teasp salt 1/4 cup white vinegar 1+1/2 Tblsps sugar 1 teasp grated green ginger Peel cucumbers as close to skin as possible.Run fork lengthways over cut surface, this gives a fluted effect when cut. Cut cucumber into thin slices, and put in bowl with salt; mix well. Leave to stand 30 minutes, then drain off excess liquid. Combine remaining ingredients. Add to cucumber and mix well. Refigerate several hours before serving. I put mine in a screw top jar.It keeps well if you can stop eating it!
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