Wasabicucumbersalad Recipes

Steps:

• Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. slice thinly widthwise.( if using english hothouse just cut in half lengthwise and slice thinly).
• Add the vinegar and sugar to the wasabi and whisk until smooth.
• Whisk in the sesame oil, salt and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

Steps:

• Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
• Cut the cucumbers widthwise into 1/4-inch crescents.
• Add the vinegar and sugar to the wasabi and whisk until smooth.
• Whisk in the sesame oil, salt, and pepper.
• Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

Steps:

• Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally.
• Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour.
• Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside.
• Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.

Steps:

• Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.

Steps:

• Slice cucumbers very thinly, preferably using a mandolin.
• Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
• Continue this method until all the salt and cucumbers are used up.
• Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
• Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
• Let them sit for 1 hour.
• In the meantime, chop the dill and finely mince the garlic, put aside.
• After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
• Rinse thoroughly with water, drain well.
• After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
• You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
• After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
• Chill for at least 2 hours.
• Enjoy.
• Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

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.

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:

• 1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
• 2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.

Steps:

• Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
• Pour vinegar over cucumber mixture; toss to coat.
• Pour oil over cucumber mixture; toss to coat.
• Season with salt and black pepper.

Steps:

• Prepare cucumber cups:
• Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
• Prepare filling:
• Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
• Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
• Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.