Asian Cucumber Salad

  • Asian Cucumber Salad
    Category :Salad

    Author : Zinnia


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    Cool, fresh vegetables combine with a sweet and tangy dressing to create a delicious summertime side dish. Create this cold cucumber and carrot salad on a hot summer day, as no cooking is required to create the vegetarian side dish.


    1 large, seedless cucumber - skin left on, sliced thin
    2 teaspoons salt
    2 shredded carrot
    1 sliced onion
    1 red raddish ( can put whits also)
    1 tablespoon sesame seeds
    1/3 cup ginger teriyaki dressing

    Ingredients for the Ginger Teriyaki Dressing

    1/3 cup teriyaki sauce( you will get in any asian store)
    1 tablespoon toasted sesame oil
    1/3 cup vegetable oil
    1 teaspoon grated fresh ginger root
    1 clove garlic - minced
    1/2 tsp sweet chilli sauce
    2 tablespoons rice vinegar
    1/2 tsp sugar
    1/4 cup water


    Directions for the Ginger Teriyaki Dressing
    1.Add all the ingredients to a small bowl and whisk well, until the sugar is thoroughly dissolved.
    2.This recipe makes approximately 1 cup of dressing.
    3.Use 1/3 cup of the dressing to dress the vegetable salad.
    4.Leftover dressing can be stored in the refrigerator for up to 1 month.

    Add the sliced cucumbers to a large mixing bowl.
    Sprinkle the salt over the cucumbers, and mix to evenly coat all the cucumbers with the salt.
    Set aside the bowl of cucumbers for 30 minutes.
    Place the salted cucumbers into a colander and rinse with cool water.
    Drain all the water off the cucumbers and pat dry with a clean cloth.
    Add the prepared cucumbers to a large bowl.
    Stir in the carrots, raddish and onion.
    Toss the salad with 1/3 cup of the ginger teriyaki dressing.
    Sprinkle the sesame seeds over the top of the salad.
    Store in the refrigerator until ready to serve.

    More recipes by Zinnia :

    Mustard Cheese Nachos Avocado Dip Ricotta Curry Salad Asian Cucumber Salad Achari Aloo

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