Gourmet Magazines Asian Cucumber Ribbon Salad Recipes

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GOURMET MAGAZINE'S ASIAN CUCUMBER RIBBON SALAD



Gourmet Magazine's Asian Cucumber Ribbon Salad image

This is a simple, light, and refreshing recipe from Gourmet Magazine. Cooks' Note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.

Provided by blucoat

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup seasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 1/2 English cucumbers, halved crosswise (1 1/4 lb total)

Steps:

  • Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
  • Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.

Nutrition Facts : Calories 24.8, Fat 0.7, SaturatedFat 0.1, Sodium 86, Carbohydrate 4.7, Fiber 0.6, Sugar 2.4, Protein 0.9

ASIAN CUCUMBER RIBBON SALAD



Asian Cucumber Ribbon Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Cucumber     Healthy     Soy Sauce     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup seasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon Asian sesame oil
1 1/2 English cucumbers (1 1/4 lb total), halved crosswise

Steps:

  • Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
  • Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.

ASIAN CUCUMBER RIBBON SALAD



Asian Cucumber Ribbon Salad image

Categories     Salad     Vegetable     Side     No-Cook     Summer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon Asian sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh gingerroot
1/4 cup chopped scallion greens
a pinch sugar if desired

Steps:

  • With a mandoline or other manual slicer or vegetable peeler cut cucumbers lengthwise into thin ribbons.
  • In a bowl toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour.

CRISP CUCUMBER RIBBON SALAD



Crisp Cucumber Ribbon Salad image

Make and share this Crisp Cucumber Ribbon Salad recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb cucumber, washed and unpeeled
1/2 lb radish, trimmed
1 bunch fresh chives, chopped (about 2 tablespoons end result)
3 tablespoons rice wine vinegar
1 tablespoon peanut oil

Steps:

  • Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons.
  • Slice the radishes thinly.
  • In a large bowl, toss the cucumber ribbons with the sliced radishes, chives, rice wine vinegar and the oil.
  • Chill.

ASIAN CUCUMBER SALAD



Asian Cucumber Salad image

Compliments warm and spicy Asian foods, grilled meats, and great by itself! Even better the second day after it marinates in the fridge...if it lasts that long :-)

Provided by VNess

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 cups julienne-cut English cucumbers (about 1 large)
1/4 teaspoon kosher salt
1 cup bell pepper, strips
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper

Steps:

  • Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
  • Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.

Nutrition Facts : Calories 23.6, Fat 1.6, SaturatedFat 0.2, Sodium 74.2, Carbohydrate 2.5, Fiber 0.6, Sugar 1.1, Protein 0.4

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