Cucumberwasabiandfreshgingersalsa Recipes

Steps:

• *available at Asian markets.
• Mix all ingredients together in a bowl. Taste and adjust seasoning.
• Garnish with few slices of green onion and black sesame seeds if desired.
• Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!

Steps:

• Combine ingredients in a large bowl. Add vinegar, ranch dressing, salt and pepper, and toss until well coated. Add a pinch of sugar to balance vinegary taste.

Steps:

• Cut the cucumber lengthways into four and scoop out the seeds.
• Depending on preference, slice each quarter lengthways into thick or thin strips.
• On your work bench lay out a sushi mat or cling film (you can also roll by hand - which i find much easier).
• Place a sheet of nori on your workspace shiny side down.
• Put a layer of rice on your nori leaving a gap of approx 1 inch around the sides. (how much or how little rice you put on depends on your personal preference, just beware! your roll may end up morbidly obese instead of just fat).
• On the side closest to you put a line of wasabi paste on the rice - use your finger to do this.
• Place the cucumber strips on top of the wasabi.
• Fold the nori "lip" nearest to you over and begin rolling up the sushi like a swiss roll. Everybody rolls sushi in a different way, find what works best for you.
• Gently wet the last "lip" of the nori and stick it to the outside of the rolled log.
• Roll log onto its seam and leave for a few minutes.
• Dip a sharp knife into cold water and allow the excess to drp off but do not dry.
• Slice the log into pieces, I like a 1/2 inch slice personally. Make sure you dip and drip between each cut.
• Arrange on a plate and serve with either shoyu or tzatziki.

Steps:

• About twenty minutes before you want to start working, set the cream cheese out on the counter to soften. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
• When the cream cheese is softened, combine the wasabi powder and water to make a smooth paste. Mix the cream cheese in with the wasabi paste until it is combined.
• Wash the cucumbers well and then peel them lengthwise in alternating strips.
• Slice the cucumbers into disks about an eighth to a quarter inch thick.
• Top each cucumber slice with a fold of smoked salmon.
• Put a ½ tsp. of cream cheese atop the salmon.
• Secure each appetizer with a toothpick.
• Serve on a tray.
• Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.

Steps:

• Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
• Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
• Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

Steps:

• Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
• Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.

Steps:

• In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Just before serving, stir in peach and banana.