Best 2 Cucumber Salad With Soy Ginger And Garlic Recipes

**Cucumber Salad with Soy-Ginger Dressing: A Refreshing and Flavorful Treat**

Escape the ordinary with our tantalizing Cucumber Salad, an explosion of crisp, cool cucumbers enveloped in a symphony of umami, tang, and aromatic freshness. This delightful salad showcases the vibrant flavors of soy sauce, rice vinegar, ginger, and garlic, perfectly complementing the refreshing crunch of cucumbers. Its versatility allows it to shine as a refreshing appetizer, zesty side dish, or even a light yet satisfying meal. Discover the art of creating this culinary masterpiece with our step-by-step guide and uncover variations that cater to diverse dietary preferences and taste buds. Embark on a culinary journey and elevate your taste experience with this symphony of flavors.

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SESAME-GINGER CUCUMBER SALAD

Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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.

Tips:

For the best flavor, use fresh cucumbers that are crisp and firm.
Soak the cucumbers in ice water for at least 30 minutes before slicing. This will help them stay crisp and prevent them from becoming watery.
Use a sharp knife to slice the cucumbers as thinly as possible. This will help them absorb the dressing better.
If you don't have a mandoline, you can use a food processor fitted with the slicing blade to slice the cucumbers.
Be sure to taste the dressing before adding it to the cucumbers. You may need to adjust the seasonings to your liking.
Serve the salad immediately or chill it for later. Cucumber salad is best eaten within a few hours of making it.

Conclusion:

Cucumber salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its light and refreshing flavor, cucumber salad is a great way to add some crunch and freshness to your next meal.