Best 3 Asian Cucumber Ribbon Salad Recipes

**A Refreshing Symphony of Flavors: Asian Cucumber Ribbon Salad Recipes to Tantalize Your Taste Buds**

Immerse yourself in a culinary adventure with our enticing collection of Asian cucumber ribbon salad recipes. These vibrant and refreshing dishes are a delightful blend of textures and flavors that will awaken your palate. From the classic and tangy Vietnamese-style salad to the unique and aromatic Thai version, each recipe offers a distinctive taste experience. Whether you're looking for a light and refreshing side dish or a flavorful appetizer, our carefully curated selection has something for every occasion. Prepare to embark on a journey of culinary exploration with these delectable Asian cucumber ribbon salad recipes.

Let's cook with our recipes!

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

This is a really delicious, light salad.

Provided by sandradxb

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
½ cup rice vinegar
¼ cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced

Steps:

Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 780.3 mg, Sugar 11.5 g

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 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.

Tips:

For the best results, use a mandoline or a sharp knife to thinly slice the cucumber into ribbons. This will help the salad absorb the dressing better and make it easier to eat.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar. However, rice vinegar has a milder flavor that is better suited for this salad.
The salad can be made ahead of time and stored in the refrigerator for up to 3 days. However, the cucumbers will start to soften over time, so it's best to eat the salad within a day or two of making it.
If you want a spicier salad, you can add a pinch of red pepper flakes or chopped chili pepper to the dressing.
This salad is a great way to use up leftover vegetables. For example, you could add chopped carrots, bell peppers, or radishes to the salad.

Conclusion:

Asian cucumber ribbon salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. Whether you like it spicy or mild, this salad is sure to please everyone at your table. So next time you're looking for a healthy and delicious side dish, give this Asian cucumber ribbon salad a try.