Asian Cucumber And Sesame Salad Recipes

Steps:

• Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
• Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
• Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

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.

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.

Steps:

• Peel and seed cucumbers and cut on the diagonal into thin slices.
• Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
• Toast white sesame seeds in a dry skillet until they're golden brown.
• Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
• Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels.
• Toss the cucumbers with the dressing and toasted sesame seeds and serve.

Steps:

• Cut the cucumber lengthwise into 1/4-inch pieces and cut each piece in half then cut the halves lengthwise into thin strips.
• Place them into a bowl and set aside.
• Place the soy sauce, mirin, rice vinegar and sugar into a small container with a secure lid.
• Put the lid on and shake to create the vinaigrette dressing.
• Pour the dressing over the cucumber and toss to coat.
• Cover and marinate for 1 hour, stirring once or twice.
• Just before serving, sprinkle the toasted sesame seeds on top.