Best Asian Cucumber Zucchini Salad Recipes

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ASIAN ZUCCHINI CUCUMBER NOODLE SALAD



Asian Zucchini Cucumber Noodle Salad image

Asian Zucchini Cumber Noodle Salad makes a healthy, gluten-free noodle dish that is flavorful, bright and great served as a main dish or side dish.

Provided by Kelly

Categories     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 15

2 medium zucchini
1 large English cucumber
1 medium carrot
1 red bell pepper (julienned)
1/3 cup purple cabbage (shredded)
1/3 cup cilantro leaves (thinly chopped)
1/4 cup Thai basil (thinly chopped)
juice and zest of one lime
1/4 teaspoon freshly grated ginger
1/4 cup peanut butter (can also sub in almond butter)
1 teaspoon freshly grated ginger
2 tablespoons rice wine vinegar
1/2 tablespoon sesame oil
1/8 teaspoon Sriracha and or chili flakes (optional or to taste)
2 tablespoons chopped peanuts

Steps:

  • In a large bowl, whisk together the lime juice, almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with chili flakes, salt, and pepper.
  • Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into "noodles." Add to the large bowl with the dressing along with the bell peppers, purple cabbage, cilantro and Thai basil.
  • Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.

Nutrition Facts : ServingSize 1 serving (1/2 recipe), Calories 317 kcal, Carbohydrate 25 g, Protein 12 g, Fat 20 g, SaturatedFat 4 g, Sodium 195 mg, Fiber 7 g, Sugar 14 g

LIGHTER ASIAN NOODLE SALAD



Lighter Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger (from about a 2-inch piece)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime
1 red chile, thinly sliced
1 cup cashew halves
2 cups grated carrots (from about 3 medium carrots)
1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish
1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish
2 zucchini, spiraled thin
2 Persian cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced

Steps:

  • To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
  • Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
  • In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

Nutrition Facts : Calories 346, Fat 23 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 9 grams, Sugar 15 grams

ASIAN CUCUMBER SALAD



Asian Cucumber Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 10

3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1 pound sliced persian cucumbers
2 sliced scallions
1/4 cup cilantro
2 tablespoons sliced pickled ginger
1/2 finely chopped red jalapeno
1 tablespoon sesame seends

Steps:

  • Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

ASIAN CUCUMBER-ZUCCHINI SALAD



Asian Cucumber-Zucchini Salad image

Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Yield 5

Number Of Ingredients 6

1 tablespoon sesame seed
1 medium seedless cucumber
1 medium zucchini
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar

Steps:

  • Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
  • Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
  • In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 470 mg, Sugar 2 g

CUCUMBER-ZUCCHINI SALAD



Cucumber-Zucchini Salad image

Typical Salad from the Ivory Coast!For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.

Provided by Rita1652

Categories     Onions

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced (optional)
1/3 cup vinegar
1/4 cup sugar
1/2 tablespoon salt
1 teaspoon coarse black pepper, fresh cracked
1 pinch red pepper flakes

Steps:

  • Arrange in alternate layers cucumber, zucchini & onions.
  • Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
  • Drain any water formed from cucumbers before adding the dressing.
  • Allow vegetables to marinate in the dressing at least 1 hour before serving.

Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Sodium 589, Carbohydrate 14.3, Fiber 1.3, Sugar 11.6, Protein 1.5

ASIAN CUCUMBER SALAD



Asian Cucumber Salad image

This is a really delicious, light salad.

Provided by sandradxb

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
½ cup rice vinegar
¼ cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced

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.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 780.3 mg, Sugar 11.5 g

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE



Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette image

This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.

Provided by Dan Zahra

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
½ red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 ½ teaspoons lemon zest
½ lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g

Asian cucumber zucchini salad is a refreshing and simple recipe that combines a variety of vegetables, herbs, and spices to create a delightful dish. This salad is a perfect addition to any meal, whether you're looking for a light side dish or a refreshing appetizer. Cucumbers, zucchini, and radishes are the primary ingredient of this salad, and it is topped with a spicy dressing that brings out the flavors of the vegetables. This article will cover everything you need to know about the Asian cucumber zucchini salad recipe, including its ingredients and health benefits.

Ingredients

The ingredients used in the Asian cucumber zucchini salad recipe are relatively easy to find in most grocery stores. You will need:

Cucumbers

Cucumbers are the main ingredient of this salad. They are high in water content, fiber, and vitamins C and K. Cucumbers are low in calories and can be a great addition to any healthy diet. You can use either English or regular cucumbers for this recipe.

Zucchini

Zucchini is another high-fiber vegetable that is perfect for this salad. It is a great addition to any diet because it is low in calories and high in nutrients like vitamin C, potassium, and magnesium. Zucchini can be sliced in any way you prefer, but for this recipe, it is best when thinly sliced into rounds.

Radishes

Radishes add a peppery flavor to the salad and bring a different dimension of taste to the dish. They are a low-calorie vegetable that is high in vitamin C and antioxidants. Use round red radishes, which are the perfect size for cutting into thin rounds to be added to the salad.

Red onion

Red onion adds a sweet and tangy flavor to the salad. They are low in calories and packed with vitamins and antioxidants. Red onions can be sliced thinly or chopped roughly, depending on your preference.

Mint

Mint is a refreshing herb that adds a unique flavor to the salad. It is also high in antioxidants, vitamins, and minerals. Use fresh mint leaves, and chop them finely to add a minty, fresh flavor to the dish.

Cilantro

Cilantro is an herb that adds a citrusy flavor to the dish. It is rich in antioxidants, potassium, and vitamin K. Use freshly chopped cilantro leaves to add a delicious flavor to the salad.

Peanuts

Peanuts add a creamy texture and nutty flavor to the salad. They are also high in protein and healthy fats, making them a great addition to any diet. Use roasted peanuts, which are the best in the salad.

Dressing

The dressing for this salad is a combination of soy sauce, lime juice, honey, sesame oil, and chili flakes. These ingredients are mixed together to create a spicy and tangy flavor that complements the vegetables perfectly.

Instructions

Slicing all the vegetables thinly and uniformly is the key to the perfect Asian cucumber zucchini salad. Start by slicing the cucumbers and zucchinis into rounds. Slice the radishes into thinly sliced rounds, red onions into thin slices, finely chop mint, cilantro, and roasted peanuts. Mix all the vegetables and herbs together in a serving bowl. In a separate bowl, whisk in soy sauce, lime juice, honey, sesame oil, and chili flakes, creating a well-combined dressing. Add dressing to the vegetable mixture and toss well, ensuring a well-coated cucumber, zucchini, and radish mixture. Refrigerate the salad, allowing the flavors to meld together. When ready to serve, sprinkle roasted peanuts over the top of the salad.

Health Benefits

This Asain cucumber zucchini salad recipe is a nutritious way to incorporate vegetables into your diet. Here are some of the health benefits of the ingredients in this salad:

Cucumbers

Cucumbers are high in water content, which helps keep you hydrated. They are also a good source of fiber, which aids digestion, and vitamins C and K, which are essential for a healthy immune system and support healthy bones.

Zucchini

Zucchini is low in calories and high in nutrients. It is a good source of vitamin C, potassium, and magnesium, which support healthy heart function, healthy blood pressure, and strong muscles.

Radishes

Radishes are high in antioxidants that help protect cells from damage. They are also low in calories and a good source of vitamin C, which supports healthy skin and immune function.

Red Onion

Red onions have powerful antioxidants that decrease inflammation levels in the body, which can reduce the risk of chronic disease. Also, they are a good source of vitamin C and fiber.

Mint

Mint's cooling properties can help ease digestion, alleviate headaches, and reduce stress levels. It is also high in antioxidants, which protect cells from disease-causing free radicals.

Cilantro

Cilantro has been shown to help reduce inflammation and prevent infection. It also contains antioxidants that help protect the body from disease.

Peanuts

Peanuts contain healthy fats and are an excellent source of protein. They also contain essential vitamins and minerals, including vitamin E, magnesium, and potassium. Eating peanuts in moderation can help support healthy heart function and overall health.

Dressing

The ingredients in the dressing, including soy sauce, lime juice, honey, sesame oil, and chili flakes, are all beneficial to your health. Soy sauce contains antioxidants that help protect cells from damage. Lime juice is high in vitamin C, which supports healthy immune function. Honey has antibacterial properties that can help fight infection, while sesame oil has healthy fats that support healthy heart function. Finally, chili flakes can help boost metabolism, aid digestion, and even reduce inflammation.

Conclusion

The Asian cucumber zucchini salad is a fresh, healthy, and flavorful dish that makes a perfect side dish or appetizer for any occasion. With its combination of fresh vegetables, herbs, and spices, this salad is not only delicious but good for your health too. This article has covered everything you need to know about the Asian cucumber zucchini salad recipe, including its ingredients, instructions, and health benefits. So, don't hesitate and try this recipe at home today!

Cucumbers and zucchinis are known to be refreshing and nutrient-filled vegetables, commonly used in Asian cuisine. When combined, they create a dish that is not only delicious but also healthy. Asian cucumber zucchini salad is a classic dish that can be found in many restaurants across Asia. Its fresh and tangy taste makes it popular during the summer season. If you want to make the perfect Asian cucumber zucchini salad, read on to learn some valuable tips to create a flavorful and healthy salad. Tip #1: Pick the right cucumber and zucchini When making cucumber zucchini salad, it is important to choose the right cucumber and zucchini. For this recipe, the best cucumber to use is the English cucumber. It has thin skin, fewer seeds, and a crisp texture. It also has a mild flavor compared to other cucumbers. For zucchini, young zucchinis are ideal because they are tender and have a sweet taste. Old zucchinis normally have a tough skin and a bitter taste. Tip #2: Cut the vegetables evenly Uniformly cut vegetables help in creating a visually appealing dish. You can use a mandoline slicer or a sharp knife to cut the cucumber and zucchini. The mandoline slicer creates perfect even slices while the knife can work to create different shapes such as rounds or julienne. Moreover, uniform sizes allow the vegetables to cook evenly and give a good texture to the dish. Tip #3: Seasoning is the key Asian cucumber zucchini salad is known for its refreshing and tangy taste. The taste comes from the seasoning that you add to your dish. The use of vinegar is essential to create the tangy flavor while the sesame oil is used to add a nutty flavor. Moreover, adding green onions, ginger, or garlic can help to enhance the taste of the dish. Other tasty additions to try include soy sauce, chopped cilantro, crushed peanuts, and red pepper flakes. Tip #4: Let the vegetables marinate Marinating the vegetables in the seasoning before serving can help blend the flavors, make them tastier and more tender. Do not hesitate to let the vegetables hang out in the fridge in the seasoning mixture for at least 30 minutes. However, don't marinate for too long as the vegetables may become soggy and limp. Tip #5: Customize the salad One of the best things about making cucumber zucchini salad is how versatile it is. You can customize it to meet your taste and dietary requirements. You can also add other vegetables such as carrots, spinach, or bell peppers. If you want to add protein, you can add chicken, tofu, or shrimp. If you prefer a little sweetness, consider adding honey or adding fruits like mango or papaya. The variations are endless, and you can experiment with different combinations to find the perfect blend. Tip #6: Presentation is everything Aesthetics matters when it comes to food, and a beautifully presented salad gets you salivating, even before you indulge. Use a wide platter or shallow dish to spread out the cucumbers and zucchinis slices. You can also add garnishes such as chopped cilantro, sliced red radishes, or halved cherry tomatoes. Serve the salad chilled for when you are ready to enjoy. Conclusion: Making a perfect Asian cucumber zucchini salad requires attention to detail, careful preparation, and the right ingredients. Choose your cucumbers and zucchinis correctly, cut them evenly, season them well, let them marinate, customize as per preference, and present them beautifully. Following these valuable tips will result in a delicious, healthy, and satisfying salad that will leave you wanting more.

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