Best Sweet And Spicy Cucumber Salad Recipes

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SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD



Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Provided by Amelia Saltsman

Categories     Salad     Ginger     Appetizer     Sauté     Low Cal     High Fiber     Dinner     Lunch     Basil     Shrimp     Cucumber     Hot Pepper     Summer     Healthy     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Dressing:
1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)*
1 teaspoon grated peeled fresh ginger
Salad:
2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds,* toasted
Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • For dressing:
  • Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
  • For salad:
  • Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
  • Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
  • Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
  • Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD



Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad image

This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile.

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup fish sauce
1 1/2 teaspoons rice-wine vinegar
3/4 teaspoon sugar, or to taste
1/4 cup peeled and finely grated (or minced) ginger
1/4 cup honey
1/4 cup soy sauce
1 clove garlic, crushed
1 1/2 tablespoons ketchup
4 6-ounce pieces salmon fillet
1 cup rice-wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
1/2 teaspoon togarashi (or ground red pepper flakes)
1 1/2 teaspoons grated ginger
1 English cucumber, seeded and sliced 1/8,-inch thick

Steps:

  • Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
  • Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
  • Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
  • Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 2461 milligrams, Sugar 34 grams

SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD



Salty-Sweet Salmon with Ginger and Spicy Cucumber Salad image

Number Of Ingredients 14

1/4 cup Fish sauce
1.1/2 teaspoons Rice-wine vinegar
3/4 teaspoon sugar, or to taste
1/4 cup peeled and minced ginger
1/4 cup FOR THE SALMON: honey
1/4 cup soy sauce
1 garlic clove, crushed
1.1/2 tablespoons ketchup
4 6-ounce pieces salmon fillet
1 cup FOR THE CUCUMBERS: rice-wine vinegar
1/4 cup sugar
1/2 teaspoon Togarashi (or grounded red pepper flakes, or rocoto)
1.1/2 teaspoons grated ginger
1 english cucumber, seeded and sliced 1/8 inch thick

Steps:

  • Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
  • Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
  • Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
  • Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD



Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Categories     Salad     Sauce     Shrimp     Cucumber     Healthy

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For dressing
1/4 cup fresh lime juice
3 tablespoons light brown sugar
2 tablespoons Asian fish sauce, such as nam pla or nuoc mam
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chile paste, such as sambal oelek
1 teaspoon grated peeled fresh ginger
For salad
2 pounds (about 8) Persian or Japanese cucumbers
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced napa cabbage
1 large red bell pepper, seeded and cut into matchsticks
3 green onions, cut into matchsticks
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai or regular basil leaves
2 teaspoons black sesame seeds, toasted

Steps:

  • Make dressing
  • Whisk together all dressing ingredients in a small bowl; let the dressing stand while preparing the salad.
  • Make salad
  • Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in a large strainer set over a bowl.
  • Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.
  • Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.
  • Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.
  • Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.

SWEET AND SPICY CUCUMBER SALAD



SWEET AND SPICY CUCUMBER SALAD image

Categories     Vegetable     Side     No-Cook     Low Fat     Quick & Easy

Yield 4 people

Number Of Ingredients 8

2 cucumbers or 1 English cucumber
1/3 cup rice wine vinegar (you can use plain as well)
1 tbsp ginger
1 tbsp sugar
1 tsp sesame oil
1/2 - 1 tsp red pepper flakes (to taste)
2 cloves garlic
1/4 cup vegetable oil

Steps:

  • I use a potato peeler on the cucumber leaving stripes of the skin for some color. Cut cucumber in half then cut into 1/4 inch slices. Set aside Use a blender or hand blender and combine the vinegar,sugar,ginger,garlic, sesame oil,half the red pepper flakes until well combined and smooth then slowly add the oil as you blend to create a good emulsion. Add reserved pepper flakes and pour over cucumbers (I usually place them in a plastic bag to marinate) chill for at least 1 hour before serving

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