Cucumber Chili Salad Recipes
SPICY ASIAN CUCUMBERS
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
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
CUCUMBER CHILI SALAD
The crisp coolness of the cucumber with the contrasting heat of the pepper makes this a crowd pleaser. Just think 'cucumber mojito.'
Provided by delish-dish
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
- Cover bowl with plastic wrap. Refrigerate for 1 hour.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 6.8 g, Fat 3.5 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 2.5 mg, Sugar 3.1 g
DIN TAI FUNG CUCUMBER SALAD
This delicious Din Tai Fung Cucumber salad recipe marinated in a light chili oil is the perfect summer time appetizer. A healthy and refreshing dish that's a real crowd pleaser.
Provided by LowCarbingAsian
Categories Side Dish
Time 2h5m
Number Of Ingredients 6
Steps:
- Gather all the ingredients.
- With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber. Once done, place in fridge and let it pickle for at least 30 minutes.
- In the meantime, combine sweetener, Rice Vinegar, Sesame Oil, Chili Oil (La Yu) in mixing bowl and mix well until sweetener dissolves. Set aside.
- Once 30 minutes has passed, slice cucumbers into 1/2 thick slices and place into a zip-lock bag. Give the chili sauce a good mix, pour it inside the zip-lock and let it pickle for 1H30M in the fridge.
- Once 1H30M has passed, transfer cucumbers onto serving plate and enjoy chilled!
Nutrition Facts : Calories 374 kcal, Carbohydrate 2 g, Protein 0.01 g, Fat 42 g, SaturatedFat 6 g, Sodium 50 mg, Fiber 1 g, Sugar 0.04 g, UnsaturatedFat 35 g, ServingSize 1 serving
5-MINUTE SPICY GARLIC CUCUMBER SALAD
This refreshing garlic cucumber salad is an ideal side dish to balance a heavy main course thanks to its crisp texture and addictive spicy sauce. You'll love it with the original Chinese sauce or the variation sauce if you can't source the exotic ingredients.
Provided by Anna Rider
Time 5m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
Nutrition Facts : Calories 21 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 374 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE SMASHED CUCUMBER SALAD (拍黄瓜)
This salad serves 2 to 4 people. You can double the recipe to make a larger batch. You will have leftover chili oil in this recipe. Toss the chili oil with noodles, rice, or dumplings. Refrigerate the oil and use it within a week. If you need a video demo, watch the video at the bottom of the recipe card.
Provided by Lisa Lin
Categories Sides
Number Of Ingredients 15
Steps:
- The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.
- Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You're going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.
- Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don't have a thermometer, heat the oil for 2 minutes just to be on the safe side.
- Very carefully pour the hot oil over the spices. (See note 4) Let the oil infuse for at least 30 minutes.
- Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.
- Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.
- Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note 5) You do not need to rinse the cucumbers. (See note 6)
- Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.
- Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.
- Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.
- Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.
Nutrition Facts : ServingSize 1 serving, Calories 120 kcal, Carbohydrate 11.1 g, Protein 2.4 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 895 mg, Fiber 2.4 g, Sugar 4.8 g
More about "cucumber chili salad recipes"
SPICY CHINESE CUCUMBER SALAD - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Reviews 28Servings 4Cuisine AsianCategory Appetizer
- Cut the ends of the cucumbers off then cut the cucumber in half, lengthwise then in half again, lengthwise, and then into quarters.
- In a bowl, toss cucumbers with salt and let sit for 30-40 minutes to let liquid drain off. Rinse the cucumbers to get excess salt off.
- In a measuring cup, whisk together garlic, soy sauce, vinegar, sugar, sesame oil, sambal oelek, and dried red chiles. Add more sugar, vinegar, spice, to taste.
- In an airtight container with a lid, add the cucumbers to the container then pour the soy sauce mixture over top.
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5/5 (1)Total Time 10 minsCategory SaladCalories 17 per serving
SPICY KOREAN CUCUMBER SALAD - ABRA'S KITCHEN
From abraskitchen.com
5/5 (2)Category Salad, Side Dish, SnackCuisine KoreanCalories 27 per serving
- (This step is optional, but I recommend it)Toss sliced cucumbers with 1 tbsp sea salt and allow to sit in a colander for 20 minutes. The salt will pull moisture from the cucumbers, so they remain crunchy and the salad isn't watered down. After the cucumbers have rested with the salt, you will see beeds of sweat forming on the cucumbers. You will need to wring out the cucumbers, you can easily do this by adding the cucumbers to a clean kitchen towel, or cheesecloth and gently squeezing the liquid out. They will smush a little, that is ok. Add drained cucumbers to a large bowl. NOTE: Typically when you squeeze the liquid out the cucumbers will not taste too salty.
- While cucumbers are salting make the sauce by combining crushed garlic, sesame oil, sugar, rice vinegar, red pepper powder, and sesame seeds in a small bowl. Whisk well to combine.
- Toss cucumbers with sauce and sprinkle extra sesame seeds on top. Taste for seasoning, add salt if needed.
CHINESE CUCUMBER SALAD (SMASHED CUCUMBER SALAD) - …
From pinchandswirl.com
5/5 (8)Total Time 25 minsCategory Salad, Side DishCalories 39 per serving
- On a large cutting board, slice cucumber in half lengthwise and place them cut-side down. Using a large chef's knife or cleaver, press firmly on the cucumber halves until cracked and broken in several places. (If you want to get some aggression out, you can also whack the cucumbers with a cleaver or even a heavy skillet.) Cut smashed cucumbers crosswise into 3/4-inch slices and transfer to colander set inside a bowl. Sprinkle with salt and toss to coat; refrigerate 15 minutes.
- While cucumbers drain, make dressing. In a small bowl, whisk together vinegar, chili oil, sesame oil, and sugar until sugar dissolves and dressing is emulsified.
- After 15 minutes, remove cucumbers from refrigerator and discard accumulated liquid. Transfer cucumbers to same bowl. Drizzle dressing over cucumbers and toss to coat. Divide among 4 plates or transfer to platter. Garnish with sesame seeds and cilantro; serve.
SICHUAN SMASHED CUCUMBER SALAD + HOT CHILI OIL - KILLING THYME
From killingthyme.net
Cuisine Chinese, SichuanCategory Appetizer, SnackServings 2Total Time 25 mins
- Wash your cucumbers well, then trim and discard the end pieces. Slice each cucumber crosswise into three equal parts. Place the cucumbers in large sealable freezer bag and, using a rolling pin, meat mallet, or small skillet, give the cucumbers a few good whacks to smash them. You want to be firm, but careful. After a few whacks, the cucumbers will flatten and naturally split into 3-4 lengthwise spears. Tear the spears apart, then break the spears into 1-inch/bite-sized pieces. Set the cucumber pieces into a colander and set the colander into a large bowl. Sprinkle salt over the cucumbers, toss to coat, and let them stand for 15 minutes.
- In the meantime, whisk the vinegar and garlic together in small bowl; let it stand for 5 minutes. (You'll get the best result if you use a microplane to grate your garlic into a paste.)
- After 5 minutes, add the soy sauce, sesame oil, and sugar into the vinegar and garlic mixture. Whisk it well until the sugar has completely dissolved.
- Place the cucumbers in a serving bowl; get rid of any excess liquid that pooled in the bowl. Pour the dressing over the cucumbers and give them a light toss. Drizzle 1-2 TBSP of hot chili oil over the cucumbers and garnish them with toasted sesame seeds and sliced scallions. Serve immediately.
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5/5 (1)Total Time 10 minsCategory SaladCalories 182 per serving
- Combine everything in a large serving bowl and toss until well combined. → Keep a few crushed peanuts for decoration!
SMACKED CUCUMBER WITH CHILI OIL | PICKLED PLUM
From pickledplum.com
4.5/5 (2)Calories 35 per servingCategory Vegan
- Using the palm of your hand, smack the knife until the cucumber splits and breaks. Chop into bite size piece and transfer to a bowl.
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From panningtheglobe.com
Estimated Reading Time 4 mins
- Place the sliced cucumbers in a mesh colander and toss with 1/2 teaspoon of salt. Leave them to drain, over the sink, for 15 minutes. Rinse the cucumbers under cold water, pat them dry with paper towels or a clean dish cloth, and place them in a large bowl.
- Put the dressing ingredients in a small bowl: lime juice (1/4 cup), oil (2 tablespoons), fish sauce (1 tablespoon), sugar (1 tablespoon) and salt (1/4 teaspoon). Whisk until the sugar and salt dissolve.
- Add shallots, chilies, and mint to the bowl with the cucumbers. Pour in the dressing and toss gently to combine. Season to taste with salt. Toss with chopped peanuts and serve immediately. See below for make-ahead strategies.
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From rasamalaysia.com
Reviews 191Calories 95 per servingCategory Asian Recipes
- Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.
- Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.
- Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.
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5/5 (1)Category Appetizer, Salad, Side DishCuisine American, ChineseCalories 147 per serving
- Lightly whack the cucumbers with a rolling pin or the side of a kinfe, so they split a little (but don’t hit them so hard that they’re smushed). Chop into 1/2 in slices.
- In a small saucepan, combine the oil, red pepper flakes, sesame seeds, peppercorns and 100% optional MSG. Let it come to a simmer on low heat, and cook until the red pepper flakes darken – about 10 minutes.
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