Japanese Cucumber Salad Recipe

This Japanese-inspired cucumber salad recipe is a simple and elegant dish. The cucumbers are combined with vinegar and sugar to create a …

Ratings: 6
Calories: 46 per serving
Category: Healthy Cucumber Salad Recipes
1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.

Rating: 4.6/5(16)
Total Time: 1 hr
Category: Cucumber Salad
Calories: 93 per serving

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The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the …

Rating: 5/5(46)
Total Time: 45 mins
Category: Cucumber Salad
Calories: 55 per serving

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Japanese Cucumber Salad or Sunomono Salad is a crunchy, sweet, and tangy Asian salad requiring only a few simple ingredients. It is …

Rating: 5/5(19)
Total Time: 10 mins
Cuisine: Japanese
Calories: 48 per serving
1. Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
2. In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
3. Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

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Sunomono (Cucumber Salad) is a perfect small side dish. It’s easy to make, healthy to eat, and very refreshing to accompany any main dish. It’s tangy but sweet, who wouldn’t like it? Japanese cucumbers are much skinnier than American ones. They have much less seeds (or at least much smaller seeds) and thinner skin.

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What Is Japanese Cucumber Salad? This super simple and delicious side dish consists of sliced cucumbers tossed with an Asian-style dressing made of low-sodium soy sauce, rice vinegar, sesame oil (toasted is preferred), brown sugar, garlic, and crushed red pepper flakes.Then, it’s topped with crunchy sesame seeds, and voila!

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Japanese or Persian Cucumbers – Japanese cucumber are preferred for this salad recipe, though Persian or English cucumbers will work as well. However, avoid using American cucumbers as they have larger and more seeds than the recommended varieties.

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Japanese cucumber salad known as “Kyuri no Sunomono” in Japanese is a very refreshing, light, and delicious side dish. It is healthy dish consisting of thinly sliced cucumber and Wakame (a type of seaweed) that is marinated …

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5. Japanese Pickled Cucumbers. Cucumber, salt, sugar, and Japanese hot mustard (optional) are all you need for this recipe. It couldn’t be any easier! 6. Daikon and Cucumber Salad with Shio Koji. Shio koji is a magical Japanese seasoning made of malted rice, salt, and water that can do wonders in enhancing flavors.

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Kani is the Japanese version of crab salad. It’s made with shredded crab and cucumber, tossed in a creamy, spicy mayo, and topped with toasted breadcrumbs. With just three ingredients, this is a no-fuss dish that’s surprisingly flavorful. 7. Spicy Bean Sprout Salad.

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Mix together rice vinegar, soy sauce, sugar, salt, and sesame seeds and stir until sugar and salt is dissolved. Lay cucumbers flat in a shallow pan and pour mixture over top. Stir around the cucumbers in the mixture and cover and refrigerate. Refrigerate for 2 hours stirring every 30 minutes.

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Kani SaladJapanese Crab Salad Pickled Plum. soy sauce, shallot, English cucumber, imitation crab, apple cider vinegar and 2 more.

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Salt the cucumber. For this salad recipe, salting the cucumber is an important step. It helps to remove excess liquid from the cucumber, which in turn yields a great crunch for the salad. 3. Add layers to cucumber salad. I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.

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Shake the seeds in the toaster until golden brown, 30 to 45 seconds. Transfer to a plate and let cool. Using a mandoline or a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 tsp. salt and let stand for 10 minutes. In a small bowl, whisk together the vinegar, sugar and sesame oil.

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Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes. Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove as much water as you can (don't be afraid!). Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.

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DIRECTIONS. Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes. In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved. Drain the cucumber slices in a colander and gently squeeze them

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In a bowl, combine the shoyu with the rice vinegar and sesame oil. Using a vegetable peeler, remove strips of skin from the cucumbers. Halve the

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