Best Sweet Spicy Cucumber Salad Recipes

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

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

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.

SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD

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 SPICY CUCUMBER SALAD

Steps:

• Place cucumbers, onion and minced jalapenos in a large bowl.
• In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
• Chill at least 3 hours before serving.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

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 & SPICY CUCUMBER SALAD

Steps:

• 1. In a large bowl, combine cucumbers, garlic, mint leaves, and red pepper flakes. Toss in the bowl to distribute evenly. NOTE: Sometimes I stripe-peel my cucumbers, using a potato peeler. This means that I leave strips of skin for more texture.
• 2. Add rice wine vinegar. Toss again.
• 3. Cover bowl and place in the refrigerator for at least 1 hour. (I place mine in a large plastic storage bag until serving time.)

SWEET AND SPICY CUCUMBER SALAD

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

SWEET & SPICY ASIAN CUCUMBER SALAD

Steps:

• Combine ingredients in a bowl and marinade for 30 minutes. Serve chilled. ENJOY!!