Cucumber Sprout Salad Recipes

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CUCUMBER SALAD

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Cucumber Salad image

Steps:

  • In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

1/2 cup sour cream
1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
1 English cucumber, sliced into1/8-inch-thick rounds
1/2 medium red onion, thinly sliced
Kosher salt and freshly ground pepper

SMASHED CUCUMBER SALAD

By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9



Smashed Cucumber Salad image

Steps:

  • Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
  • Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  • Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
  • Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
  • Place cucumbers in serving bowl and sprinkle with sesame seeds.

Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g

2 English cucumbers
1 teaspoon white sugar
1 ½ teaspoons kosher salt, plus more as needed
2 cloves garlic, finely crushed
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes to taste
2 teaspoons toasted sesame seeds

CUCUMBER SALAD

This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!

Provided by Rita1652

Categories     Lunch/Snacks

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7



Cucumber Salad image

Steps:

  • Mix cucumbers and onions together.
  • Mix rest of ingredients together in a closed bowl and give a shake.
  • Add to cucumbers, chill till very cold & serve.

2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill

CUCUMBER SPROUT SALAD

This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8



Cucumber Sprout Salad image

Steps:

  • Mix together the veggies and sprouts in a bowl.
  • Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
  • Add to the salad and toss well to mix.
  • Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.

Nutrition Facts : Calories 110.5, Fat 9.2, SaturatedFat 1.2, Sodium 24.7, Carbohydrate 6.2, Fiber 1.9, Sugar 3.4, Protein 2.9

1 cup fresh mung bean sprouts
1/2 cup peeled diced cucumber (deseeded)
1/2 cup chopped celery
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon sunflower seeds
salt and black pepper

JAPANESE CUCUMBER & BEAN SPROUT SALAD

I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.

Provided by mysticchyna

Categories     Japanese

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 11



Japanese Cucumber & Bean Sprout Salad image

Steps:

  • Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
  • Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
  • NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

1 -2 cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

RAW KALE AND BRUSSELS SPROUT SALAD

When you slice Brussels Sprouts thin enough, they can go in any salad--no cooking required. Make it easy on yourself and throw them into the food processor. Mix them with a little kale that you've massaged with lemon juice (to break down the toughness of the leaves) and you have a great salad for any fall dinner table.

Provided by Angelin Borsics

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9



Raw Kale and Brussels Sprout Salad image

Steps:

  • Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
  • Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
  • Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.

Nutrition Facts : Calories 435.1, Fat 44.6, SaturatedFat 4.8, Sodium 44.2, Carbohydrate 9.9, Fiber 4.9, Sugar 2.2, Protein 5

1/2 bunch lacinato kale, stems removed
1/2 lemon, juice of
1/2 cup olive oil
1 tablespoon Dijon mustard
3 tablespoons balsamic vinaigrette
salt and pepper
3 cups thinly sliced Brussels sprouts
1/4 cup shredded manchego cheese or 1/4 cup parmesan cheese
2 cups pecans, toasted

CRUNCHY COLD BEAN SPROUT SALAD

Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.

Provided by Anu_N

Categories     One Dish Meal

Time 40m

Yield 2 main dish servings, 2-4 serving(s)

Number Of Ingredients 8



Crunchy Cold Bean Sprout Salad image

Steps:

  • Blanch the bean sprouts in boiling water for 1 minute.
  • Refresh in cold water and drain well.
  • Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
  • Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
  • Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
  • Cover and chill for at least 20 minutes.

Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8

450 g bean sprouts
3 tablespoons soy sauce
1 tablespoon vinegar (I use white vinegar)
1 teaspoon sugar
1/2 teaspoon sesame oil
100 g fresh green beans, trimmed,cut into diagonal strips 1 inch long
160 g panir or 160 g firm tofu, cut into matchsticks
1/4 medium green bell pepper, julienned

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