Best Pacific Rim Cucumber Salad Recipes

PACIFIC RIM SUMMER SALAD

Pacific Rim Summer Salad image

Make and share this Pacific Rim Summer Salad recipe from Food.com.

Provided by Potagekempcc

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 heads red-leaf lettuce (Leaves Pat Dry)
1 cup kalamata olive (Pitted, sliced)
4 tablespoons flat leaf parsley (Chopped)
3 japanese cucumbers (Seeds removed, Sliced Thin)
4 cups daikon radishes (Sliced Thin)
2 anaheim chilies (Fine Diced)
1 (14 ounce) can hearts of palm (Sliced )
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3/4 cup lemon yogurt
2 tablespoons lemon zest
1 tablespoon fresh lime juice
1 pinch cayenne pepper

Steps:

Chill lettuce leaves and salad plates for 15 minutes.
Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
Assemble the salad.
Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
Garnish salads with fresh chopped parsley and sliced Kamata olive.

Nutrition Facts : Calories 184.9, Fat 5.4, SaturatedFat 1, Cholesterol 1.8, Sodium 888.7, Carbohydrate 30.4, Fiber 6.8, Sugar 14.6, Protein 8.9

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Sunomono (Japanese Cucumber and Seafood Salad) image

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Provided by xerxes2695

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

Ingredients

1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

Steps:

Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g

SINGAPORE CUCUMBER SALAD

Singapore Cucumber Salad image

A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.

Provided by Busters friend

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cucumber, large seedless, thinly sliced on the bias
1/2 yellow bell pepper, cored, seeded and thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
1/2 cup red onion, thin-sliced
1 navel orange, peeled, halved and thinly sliced
1 tablespoon low sodium soy sauce (tamari OK too)
2 tablespoons mirin
1 tablespoon rice vinegar, unseasoned
1 teaspoon sriracha sauce (sambal oelek OK too)
2 teaspoons brown sesame seeds (black OK )