Asian Style Cucumber Spears Recipes

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SPICY ASIAN CUCUMBERS



Spicy Asian Cucumbers image

This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.

Provided by JOSIE

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9

3 large cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
2 teaspoons salt
1 tablespoon soy sauce
1 tablespoon white sugar
3 cloves garlic, thinly sliced
2 teaspoons rice vinegar
1 ½ teaspoons toasted sesame oil
1 teaspoon hot chili oil
½ teaspoon red pepper flakes

Steps:

  • Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
  • Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g

ASIAN-STYLE CUCUMBER SALAD



Asian-Style Cucumber Salad image

These cucumbers are so tasty and addictive. This can be served as a side dish to almost any kind of meat. You can make it to any level of heat as you like. I love the crisp, crunchy, spicy and sweet taste that goes on all at once!

Provided by Grace Lynn

Categories     Asian

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs kirby cucumbers, unpeeled and cubed
1 tablespoon kosher salt
3 tablespoons sesame oil
1/2 teaspoon red pepper flakes
8 cloves garlic, peeled and thinly sliced
1/3 cup rice vinegar
2 tablespoons honey

Steps:

  • Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
  • Let stand for 1 hour at room temperature.
  • Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
  • Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
  • Add the red pepper flakes and cook, stirring 15 seconds.
  • Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
  • Turn off heat, add cucumbers and toss to coat.
  • Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
  • Cucumbers will keep for up to one week.

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