SUNOMONO (JAPANESE CUCUMBER SALAD)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Provided by Jessie Price
Categories Healthy Cucumber Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g
SHOGUN JAPANESE SALAD DRESSING
This is from one of our favorite Japanese restaurants. It's different but is the perfect combination with a Japanese style meal when the flavors all meld together. We serve with recipe #234170 and it all blends perfectly on the plate.
Provided by Vicki in CT
Categories Salad Dressings
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Using a whisk blend all ingredients. Better if made ahead of time.
- Serve on crisp greens like a combination of iceberg and butter lettuces along with julienned carrots.
YUMM TAENG KUA: CLASSIC CUCUMBER SALAD
Steps:
- Put the cucumber and scallion in a small mixing bowl and add the dressing. Mix well and let sit for 10 minutes before serving.
- In a small saucepan, combine the sea salt, fish sauce, palm sugar, and granulated sugar and cook over low heat, stirring, just until the sea salt and sugar are dissolved. Remove from the heat and transfer to a mixing bowl to cool. When cooled completely, stir in the lime juice.
SIMPLE CUCUMBER SALAD
Provided by Food Network
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the cucumbers and cut in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.
- Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick.
- Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
- Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
- In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved. Pour the vinegar mixture over the cucumbers and add the chopped chives. Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold.
JAPANESE STEAKHOUSE GINGER SALAD DRESSING COPYCAT SHOGUN STEAK
Make and share this Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak recipe from Food.com.
Provided by Dropbear
Categories Salad Dressings
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 13
Steps:
- Combine all ingredients in a blender.
- Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
- This recipe yields 1 3/4 cups.
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