Best Japanese Cucumber Bean Sprout Salad Recipes
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
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.
JAPANESE CUCUMBER SALAD
A nice marinated salad. Very authentic tasting. Use a light soy sauce, not dark, for a more delicate flavor. The seaweed in this dish is optional. I usually make it without. The prep time includes the time to soak the seaweed. If you omit the seaweed, prep time goes down to 10 minutes. This is from the book Japanese Cuisine for Everyone from the Quick and Easy series. I got this book 20 years ago, but saw it for sale in an upscale Japanese store just the other day.
Provided by alvinakatz
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
- Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
- Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
- Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
Nutrition Facts : Calories 58.7, Fat 1.7, SaturatedFat 0.3, Sodium 794.1, Carbohydrate 10.9, Fiber 1.1, Sugar 7.3, Protein 1.6
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
JAPANESE CUCUMBER SALAD
From Madhur Jaffrey's World of the East Vegetarian Cooking. I ususally make it with 2 regular cucumbers sliced on a mandolin slicer. And I just throw unaltered sesame seeds in it.
Provided by mliss29
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice cucumbers very very fine.
- Put slices in a bowl and sprinkle with salt, mix well, & set aside for one hour.
- Squeeze cucumbers &discard liquid.
- Add other ingredients and combine.
Nutrition Facts : Calories 83.3, Fat 1.6, SaturatedFat 0.3, Sodium 842, Carbohydrate 17.2, Fiber 2.6, Sugar 7.6, Protein 3.8
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