Asian Style Cucumber Salad
"A quick and easy Asian style salad - nice and light, with a little kick!"
photo by SloppyJoe
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 English cucumber
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon hot Chinese chili paste, to taste
- 1 garlic clove, minced
directions
- Trim ends off cucumber and cut into 1 inch chunks.
- Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic.
- Mix dressing with cucumbers and serve at room temperature.
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Reviews
-
Nice salad. I added some red pepper slices and some slivers of onion. Thanks for sharing. -
This was really yummy! We don't care much for Sesame Oil and even though I thought I had some apparently I threw it out so that was ommitted. I also added some of those crunchy Chinese Noodles because I like them. The flavors blended nicely and DH and I agreed it would probably be good with thinly sliced onion. Next time I will let it marinate a bit as I served it almost immediately. Very tasty side dish! Thanks for sharing! -
Yummy! I didn't have the chili paste so I substituted a teaspoon of thai sweet chili sauce. It was great! -
I've made this salad twice in the past week and can't figure out how I forgot to review it since I had taken the photo for it. Anyway, this salad is excellent! I love the flavors. The first time I made it as written with no changes. This last time I did 3/4 english cucumber and a carrot, sliced in paper thin rings. YUM both ways! The dressing makes it! Thanks for shariing.
-
Good, but not like the sushi restaurants. Would probably use less soy sauce next time.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
