Sesame Cucumber Salad Recipes

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

QUICK AND EASY ASIAN SESAME CUCUMBER SALAD

Steps:

• Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
• Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
• Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

SESAME CUCUMBER SALAD

Steps:

• Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

SESAME CUCUMBER SALAD

Steps:

• Place cucumbers in a colander, sprinkle with salt& toss.
• Let stand for 30 minutes.
• Rinse cucumbers& drain well.
• In a large bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds& cayenne.
• Add cucumbers& toss to coat.
• Cover& refrigerate until ready to serve.

SESAME-GINGER CUCUMBER SALAD

Steps:

• For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

FRESH SESAME CUCUMBER SALAD

Steps:

• Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. , In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving.

THAI CUCUMBER SALAD WITH SESAME GINGER DRESSING

Steps:

• In a small mixing bowl, combine the ginger, lime zest and juice, sesame oil, olive oil and soy sauce and whisk until emulsified. Reserve.
• In a serving bowl, toss the cucumbers with the prepared dressing. Top with the sesame seeds, red pepper flakes and cilantro leaves.
• Serve immediately or refrigerate to marinate for a couple of hours.