Chunky Bacon And Cucumber Salad Sichuan Kai Wei Salad Recipes

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CHUNKY EGG SALAD



Chunky Egg Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 28m

Yield about 4 cups

Number Of Ingredients 10

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

Steps:

  • In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
  • Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
  • In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
  • Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

SICHUAN CUCUMBER SALAD



Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

Steps:

  • Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
  • Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
  • Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

SICHUAN CUCUMBER SALAD



Sichuan Cucumber Salad image

A spicy and unique Asian salad--easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this!

Provided by Middaybikeride

Categories     Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 large cucumber
1 teaspoon salt
3 tablespoons cooking oil
3 tablespoons minced garlic
1 1/2 teaspoons ground toasted szechwan pepper
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar
1 teaspoon asian chili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)

Steps:

  • Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
  • Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

Nutrition Facts : Calories 141, Fat 12.7, SaturatedFat 1.7, Sodium 584.1, Carbohydrate 7.3, Fiber 0.7, Sugar 3.5, Protein 1

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