Best 4 Cool Oriental Cucumber Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of refreshing and flavorful side dishes, the Cool Oriental Cucumber Salad stands out as a culinary delight. Originating from the vibrant streets of Asia, this salad has captivated taste buds worldwide with its symphony of textures and flavors. As you embark on this culinary journey, you'll discover a treasure trove of variations, each offering a unique twist on this classic dish. From the tangy and spicy Szechuan Cucumber Salad, exploding with bold flavors, to the refreshing simplicity of the Japanese Sunomono Salad, dressed in a delicate rice vinegar marinade, these recipes embody the diverse culinary heritage of the Orient. Prepare to tantalize your palate with a symphony of textures, from the crisp crunch of cucumber to the velvety softness of silken tofu, as you explore the depths of this versatile salad. Whether you're seeking a light and refreshing appetizer or a vibrant accompaniment to your main course, the Cool Oriental Cucumber Salad, in all its variations, promises an unforgettable culinary experience.

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

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

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC



Chinese Smashed Cucumbers With Sesame Oil and Garlic image

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

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

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.

ORIENTAL CUCUMBER SALAD



Oriental Cucumber Salad image

Make and share this Oriental Cucumber Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

1 teaspoon sesame oil
2 tablespoons agave nectar (or honey)
2 tablespoons soy sauce
2 tablespoons rice vinegar (wine vinegar o.k.)
1/4 teaspoon red pepper flakes
2 green onions, chopped into 1 ",lengths
2 cucumbers, peeled,seeded,and chopped

Steps:

  • Blend together sesame oil, honey, soy sauce, vinegar, and pepper flakes.
  • Stir cucumbers and onions into the mixture, and pour all into a ziploc bag, removing excess air, so salad marinates well.
  • Marinate salad several hours or overnight.

Nutrition Facts : Calories 27.1, Fat 0.9, SaturatedFat 0.1, Sodium 338, Carbohydrate 4.4, Fiber 0.7, Sugar 1.9, Protein 1.4

COOL ORIENTAL CUCUMBER SALAD



Cool Oriental Cucumber Salad image

I put this recipe together from a lot of different sources after trying in vain to find one I really liked. It has a rather delicate flavor, but you can add a little stronger vinegar if you like. I did research to determine if there was a similar one but couldn't find one. My apologies if it is the same as another.

Provided by CoolMonday

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
1 tablespoon pickled ginger
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar (or white wine vinegar)
1/4 teaspoon chili paste (or hot sauce of your preference)
1 teaspoon sugar (white or brown)
1/2 teaspoon minced garlic
1 pinch salt and pepper
2 English cucumbers (or seedless or regular)
1/2 red onion
1 avocado
2 tablespoons sesame seeds or 2 tablespoons finely chopped peanuts

Steps:

  • For dressing, mix first 8 ingredients in a container and shake well.
  • Refrigerate for a couple of hours to blend the flavors.
  • Slice onion very thin and place in ice water for half hour.
  • Dry onion with paper towels before using.
  • Peel cucumbers and slice thin.
  • Place in a bowl, pour on dressing and mix well.
  • Peel and slice avocado.
  • Arrange cucumbers (don't pour out the dressing), onion, and avocado individually on a plate (they can be mixed but I like the way they look individually).
  • Drizzle the remaining dressing on the onion and avocado.
  • Sprinkle with sesame seeds or peanuts.

Tips:

  • Choose the right cucumbers: For the best results, use fresh, crisp cucumbers. English or Persian cucumbers work well in this salad.
  • Slice the cucumbers thinly: This will help them absorb the dressing better.
  • Use a sharp knife: A sharp knife will help you get thin, even slices of cucumber.
  • Don't overcrowd the salad: If you're making a large batch of salad, make sure to use a large bowl so that the cucumbers have enough room to absorb the dressing.
  • Let the salad chill: Chilling the salad for at least 30 minutes before serving will help the flavors to meld.
  • Serve the salad immediately: Oriental cucumber salad is best served fresh. Leftovers can be stored in the refrigerator for a day or two, but the cucumbers will start to lose their crispness.

Conclusion:

Oriental cucumber salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sour, or sweet, this salad is sure to please. So next time you're looking for a light and healthy side dish, give oriental cucumber salad a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #salads     #vegetables     #asian     #dinner-party     #dietary

Related Topics