Japanese Cucumber Bean Sprout Salad Recipes

JAPANESE RESTAURANT CUCUMBER SALAD

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Provided by MARYLAUREN

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Japanese Restaurant Cucumber Salad image

Steps:

Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g

Ingredients

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

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.

Ingredients

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

JAPANESE CUCUMBER SALAD

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

Japanese Cucumber Salad image

Steps:

Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

Ingredients

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

CUCUMBER AND SHRIMP SUNOMONO

While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.-Pam Chicou, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 6

Cucumber and Shrimp Sunomono image

Steps:

In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

3 medium cucumbers, thinly sliced
2-2/3 cups bean sprouts
1 package (4 ounces) frozen cooked salad shrimp, thawed
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar

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

Ingredients

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

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