Best 3 Asian Marinated Cucumbers Recipes
**Tantalizing Asian Marinated Cucumbers: A Symphony of Flavors**
Embark on a culinary journey to the heart of Asia with our delectable Asian marinated cucumbers. These crisp and refreshing cucumbers are transformed into a flavor sensation with a harmonious blend of sweet, tangy, and savory notes. Discover two captivating recipes that showcase the versatility of this delightful dish. The classic Asian marinated cucumbers recipe offers a timeless combination of soy sauce, rice vinegar, sesame oil, and garlic, while the spicy Szechuan marinated cucumbers add a fiery kick with the addition of chili oil and Szechuan peppercorns. Both recipes are incredibly easy to make, requiring minimal effort and time. Let your taste buds dance with joy as you savor these Asian marinated cucumbers, perfect as a refreshing appetizer, tangy side dish, or a crunchy snack.
ASIAN MARINATED CUCUMBERS
Make and share this Asian Marinated Cucumbers recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds. Cut the cucumber into slices & place into a large shallow bowl.
- Combine the rest of the ingredients & pour over the cucumber slices. Stir to coat then cover & refrigerate at least 4 hours.
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
Tips:
- Use a mandoline or sharp knife to slice the cucumbers thinly and evenly. This will help them absorb the marinade more evenly.
- Add a little bit of sugar to the marinade to help balance out the vinegar and add a touch of sweetness.
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- Feel free to add other vegetables to the marinade, such as carrots, radishes, or bell peppers.
- Store the marinated cucumbers in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Asian marinated cucumbers are a refreshing and flavorful side dish that can be enjoyed as part of a meal or as a snack. They are easy to make and can be tailored to your own taste preferences. With their sweet, tangy, and slightly spicy flavor, these cucumbers are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy appetizer or side dish, give these Asian marinated cucumbers a try. You won't be disappointed!
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