Asian Cucumber Salad

Asian Cucumber Salad

Asian Cucumber Salad:

This Asian cucumber salad is cooling and revitalizing and goes well with a variety of dishes. It adds flavor to the meals and bowls you already make and is vegan and gluten-free.Asian cucumber salad is created with sesame, ginger, garlic, and soy, and it tastes well with a variety of dishes. It adds flavor to the meals and bowls you already prepare and is vegan and gluten-free.

I think you’ll adore this straightforward recipe for Asian cucumber salad. It’s quick, simple, healthy, and tasty! In the sweltering summer, I always want cool, reviving cucumbers, and this salad is no exception. It hits every flavor note as well; what a fantastic combination.

Variations of Asian cucumber salad:

  1. Add crushed roasted peanuts, fish sauce, lime juice, or tamarind to the Thai version (replace some of the vinegar).
  2. Add Gochujang, cilantro, and more ginger and garlic in the Korean translation.
  3. Leave the garlic and chili paste out; instead, try chive flowers.

Ingredients:

  • 5 cups sliced Turkish, Persian or English cucumbers 
  • 1/2 teaspoon salt
  • 5  finely sliced scallions
  • 1 teaspoon grated ginger
  • One clove garlic

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  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce
  • One tablespoon toasted sesame oil
  • 1 tablespoon maple syrup 
  • One teaspoon red chili paste 
  • 2 tablespoons toasted sesame seeds

Preparation Instructions:

  1. To help the dressing adhere to the cucumbers, score the cucumbers lengthwise with a fork.
  2. Cucumbers should be thinly cut. To aid in the release of water, put them in a basin and stir with salt. While you acquire the final ingredients, leave this alone.

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  3. Without rinsing, strain the cucumbers and add them to a large bowl along with the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, red chili paste, if using, and toasted sesame seeds. Combine by blending.
  4. Taste the salt and adjust it as desired. You may always add additional chili paste.
  5. When ready to serve, keep chilled. This keeps for up to 3 days but is best served the same day.

Source: eastingathom

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