Pacific Rim Cucumber Salad Recipes

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Steps:

• Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
• Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

SINGAPORE CUCUMBER SALAD

Steps:

• Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.

GRANDMA'S CUCUMBER AND ONION SALAD

Steps:

• Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
• Mix cucumbers, onions, and green bell pepper together in a bowl.
• Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

PACIFIC RIM SUMMER SALAD

Steps:

• Chill lettuce leaves and salad plates for 15 minutes.
• Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
• In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
• Assemble the salad.
• Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
• Garnish salads with fresh chopped parsley and sliced Kamata olive.

JAPANESE CUCUMBER SUNOMONO

Steps:

• Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
• Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
• Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
• Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
• Just before serving, sprinkle each portion with sesame seeds. Enjoy!