Many of the cucumbers that we find at the market are heavily waxed and tend to be very bitter if not peeled and seeded, so I decided to try an English cucumber. Cut the cucumbers in half crosswise. Add salt and pepper. I am a complete sucker for any Japanese/Asian/Chinese cucumber salad. 8 People talking Join In Now Join the conversation! It’s nutritious, easy to make, and ultra-fresh. Have a picture you'd like to add to your comment? Repeat on the other half and discard the remaining peel after the white portion has been all peeled. Great on its own or as an accompaniment. Rice vinegar - can sub with cider vinegar or white wine vinegar. 2 1/2 tablespoons freshly squeezed lemon juice. You only need a few ingredients for this delightful salad: cucumbers, some carrots and red onion, and a super-simple dressing that is sweet and tart. Whisk together the shallot, mint, dill, lemon zest, olive oil, and lemon juice in a small bowl. 149. 2 tablespoons white wine vinegar. It could easily be a keeper with just a few changes: The cucumber ribbons, for instance, are pretty but not eater-friendly. You know better than anyone else your tolerance for cucumber seeds. If you have a Farmer’s Market near you, try to look for small cucumbers with a nice earthy smell. Learn More. The ginger dressing is tangy, zesty, spicy, and the perfect complement to crisp cucumbers. Cut cucumbers into ribbons using a spiralizer or a vegetable peeler. We'd love to see your creations on Instagram, Facebook, and Twitter. This flavorful cucumber salad has a lot of potential. It wasn’t salty enough for me, but we loved it, Great dish :). The recipe had lovely, zingy flavors from the fresh herbs, ginger, and vinegar. I loved the thin ribbons, which absorbed lots of the flavorful dressing. Be the first on your block to be in the know. Toss it together and pop in the fridge for a bit. I tried the recipe two different ways—with cilantro and mint and then with basil and mint. Directions Wisk together dressing ingrediants up to 2 days ahead of time (refridgerate if done ahead of time). This made the ribbons a bit more manageable. I spent as much time cutting them while eating than I’d have spent cutting pieces of steak. But if you don’t, consider it as you select and slice your cucumbers, opting instead for a hothouse cucumber—the pricy, plastic-wrapped ones with nary a seed—or simply stop slicing the kirby or regular cukes as soon as you get to the seedy part. Pull it out and shake some red pepper flakes over the top along with some feta cheese, and BAM! Pickled Herring and Cucumber Salad Quick Cucumber Salad Creamed Cucumbers Cucumber and Dill Pasta Salad Previous Next Advertisement. They are easy to follow and this salad is another simple recipe, very fresh and nice to have during the hot summer. However, my criticism is that I found the cucumber to be very wet and oily after the dressing was added, so I’d recommend using the dressing more sparingly, or perhaps dressing the cucumber with the dressing and then lifting the cucumber out of the dressing to serve. Add the dressing to the cucumber ribbons and toss to combine. And watch videos demonstrating recipe prep and cooking techniques. Whisk together the shallot, mint, dill, lemon zest, olive oil, and lemon juice in a small bowl. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. (Despite the title that Jamie Oliver confers on it, it’s not exactly the most traditional of Japanese recipes. Oct 10, 2012 - JamieOliver.com is your one stop shop for everything If I was looking at picking a recipe to be a taster’s choice based solely on simplicity, then this would be one of them. I’ll have to try it out after I get a few of the ingredients on hand. Get Crunchy Thai Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. It’s already copied to our “Family Cookbook” next to our favorite Jamie’s fast Pizza… A word about cucumbers: It’s important to find tasty cucumbers for any salad, but especially for this one, because they are the heart of the dish. So simple. Originally published August 18th, 2010.–Renee Schettler Rossi. (You can cover and refrigerate for up to several hours.) This is a simple, light, and refreshing recipe from Gourmet Magazine. With the blender or processor running, slowly add evoo. I added probably about 1 tablespoon soy sauce rather than the few drops called for as a few drops didn’t cut it for me. Spunky. I had this as a side to Asian-style ceviche, which made for an all-around refreshing meal on a hot summer day. But it’ll work alongside many hot or cold dishes, whether you’re trying to cool down or heat up your tongue. 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