Refreshing and Light Sesame Cucumber Carrot Salad

It’s this time of year that everyone around us seems to be sharing lists of resolutions and aspirations of what their vision of 2014 could be. For us? We’ll just say that instead of listing-out resolutions, we started off New Years Day with a big batch of yummy fried chicken and some extra sips of proseco. That’s how we roll, as of late, by enjoying things that make us happy, even if it includes delicious moments of crispy chicken skin and a drink. Or Two.

But that’s not to say that we’ve totally jumped off the wrong end of 2014. Though we’ll have our moments of splurge, there’s still that joy of cooking fresh vegetables while their at their peak. Regardless of how decadent our meals are, there’s always a fresh green salad, some raw snacking veggies or a platter of fresh herbs to accompany our meal. It’s these bites of fresh greens that really highlight our meals.

Yes, the fried chicken was great, but so was this refreshing cucumber salad. This is one of our go-to salads. It’s one of those salads that we threw together one day and has now become a favorite. Doesn’t that often happen to you too? when you’re just whipping something together real-quick in the kitchen and suddenly it’s quickly becomes one of your favorites. Well, this 15 minute cucumber salad is just-it and it’s the perfect accompaniment to any entree or even on it’s own as a light snack.

So aside form the fried chicken, we really did start off the new year on a fresh”er” and healthy-”er” dish. And best of all? this salad is light, crisp, refreshing and satisfying that you don’t even have to think about calorie-counting.

And how was your New Year? Hope it was grand and safe. Hope you’re all rested, refreshed and ready for the big ’14. Enjoy this year as much as you can, because before you know it, it’ll be 2015!

Happy New Year everyone!

Yield: Serves about 4

Total Time: 30 min

Our favorite cucumbers are the crisp, seedless kind like persian or japanese cucumbers. These cucumbers have such a tender outside skin and crispy texture that they just make the perfect snacking cucumber. And when it comes to salads, these cucumbers can't be beat.

1 pound (455g) cucumbers, sliced thin1 large carrot, julienned1 tablespoon grape seed oil (or other clean tasting oil)2 tablespoons rice vinegar1 teaspoon sesame seed oil2 teaspoons sugar2 teaspoons soy sauce1 tablespoon toasted sesame seedsCombine the cucumbers and carrots in a bowl. Set aside.In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.  Taste for seasoning and adjust to individual preference.Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve.

View the original article here

Japanese-style cucumber salad with a very versatile sesame dressing

The weather has finally gotten warm around these parts after a very cold spring, and we're eating more summertime food now. This is one of our favorite salad-type dishes. The sesame dressing is very versatile, and you can use it for any manner of things, but here I've just used it with cucumber.

Tip: the longer you let it rest before serving, the saltier the cucumber will get, so if you want to serve it as a salad you'd want to combine the cucumber with the dressing just before serving. On the other hand, if you let it marinate in the refrigerator the cucumber becomes assertive enough to eat with plain rice as part of a Japanese meal.

A simple cucumber salad with a very versatile sesame dressing. I like this with a ton of toasted sesame seeds.

Type: Salad, Japanese, vegan (use seaweed based dashi granules)

Prep time: 10 min :: :: Total time: 10 min

Yield: 2 to 4 servings

Serving size: 1/2 to 1 cucumber

2 long English-style cucumbers 2 tablespoons lemon juice 2 tablespoons rice vinegar or white wine vinegar 2 tablespoons soy sauce a pinch dashi stock granules (optional) 2 teaspoons sugar (or equivalent sweetener of your choice) 1 teaspoon sesame oil 3 to 4 tablespoons toasted sesame seeds a pinch salt (optional, to taste) Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned). Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad). Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

If you're using small Japanese cucumbers any other small, immature cucumber, you don’t need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.)

If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.

Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

This sesame dressing is very versatile. Try it with any number of vegetables. It’s great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.

(extra metadata for search engines...)

By Makiko Itoh

Published: June 24, 2013

View the original article here

Japanese Cucumber Salad

Whenever I need a quick appetizer or side to go with an Asian main course, I turn to cucumbers. These slick, crunchy workhorses of the kitchen are always reliable when you need that last-minute “something extra.” Sure, you can pickle cucumbers, jar them, and save them for the future, but my favorite way to eat them is raw, in a quick salad.

In Sichuan cuisine, cucumber salads are a great cooling refresher between bites of the other much hotter dishes. Thailand and Vietnam also have their own versions of cucumber salads. But since I’ve been cooking quite a few Japanese dishes this week, I decided to make a batch of Japanese cucumber salad to go along with them.

This recipe couldn’t be easier. You just toss the cucumbers in salt, let them sit for 5 or 10 minutes, then gently squeeze out the excess water. Then you mix the cucumber slices in a fragrant blend of sesame oil, rice vinegar, and soy sauce.

And if you need suggestions for Japanese dishes to pair with the cucumber salad, check out our Japanese recipe archive.

_________________________

Japanese Cucumber Salad

Serves 4 to 6 as an appetizer

4 Kirby cucumbers or 2 large cucumbers1/2 tablespoon salt1/2 cup white rice vinegar2 tablespoons soy sauce2 teaspoons sesame oil2 tablespoons white sugar1/2 teaspoon white or black sesame seeds, or a mixture of bothCut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.

_________________________

You might also like:

Tagged as: Cucumbers, Japanese, Recipes, Salads, Vegetarian

View the original article here

Smacked Cucumber Salad

Sorry, I could not read the content fromt this page.Sorry, I could not read the content fromt this page.

View the original article here

Pan-Fried Cucumber with Red Perilla (Tia To) Recipe

Pan-Fried Cucumber with Red Perilla (Tia To) Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeAsian Dumpling TipsRecipe IndexClasses + EventsFavorite SitesAbout MePermission + CreditWelcome! Join me to explore, create, and contribute to the culinary traditions of Vietnam and the rest of Asia!

Andrea Nguyen
Author & Teacher

Send a messagePrint + Digital Publications

Asian Tofu
Pre-order at Amazon, Barnes & Noble, iBooks

Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooks

Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks

Asian Market Shopper
mobile app is here!
Available at iTunes store

Recent PostsLucky Chinese New Year DumplingsBathtub Gin RecipeEnter the Dragon: Fun Lunar New Year (Tet) Sweets, Cards & DecorAsian Tofu Update: First Review and Ebook NewsPan-Fried Cucumber with Red Perilla (Tia To) RecipePan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce RecipeFarewell 2011, Hello Year of the Dragon!Chinese Pigs in Blanket RecipeDeviled Sriracha Crab Rangoon RecipeDad’s Other Holy Trinity: Tiger Balm, Eucalyptus Oil, and ToothpicksAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

« Pan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce Recipe |Main| Asian Tofu Update: First Review and Ebook News »

January 05, 2012Pan-Fried Cucumber with Red Perilla (Tia To) Recipe

Asian food expert Bruce Cost told me years back that two-toned Vietnamese tia to (red perilla) was also used by the Chinese. I didn't see it mentioned until I read Fuchsia Dunlop's Revolutionary Chinese Cookbook. In her collection of Hunan recipes was this gem. It's unusual to cook cucumber but it's understandable.  There are few vegetables that are eaten raw in the Chinese repertoire so it's no wonder that cucumber gets cooked. Pan-frying turns cucumber into a juicy morsel with a slight pickle-like crunch.

The aromatics and seasonings enliven the flavors. At the end, chopped red perilla (aka purple perilla, zi su in Mandarin) is added for an herby finish. Our mild winter left me with a decent amount of tia to leaves in my garden. Thai basil could be substituted if you can't find the perilla, which is sold at Vietnamese and Chinese markets catering to Vietnamese shoppers. In Chinese, this Hunan dish is called zi su jian huang gua.

Serves 2 as a side dish

1 English cucumber, about 1 pound
2 tablespoons canola or peanut oil
1 large red moderately-hot chile, such as Fresno, seeded and chopped
2 teaspoons finely chopped garlic
1 1/2 teaspoons light (regular) soy sauce
Salt
1 1/2 teaspoons unseasoned rice vinegar
1/4 cup finely chopped red perilla (tia to), see Vietnamese Herb Primer for details
1 teaspoon sesame oil

1. Trim the ends and halve the cucumber lengthwise. Use a teaspoon to scoop out the seeds. Cut the cucumber crosswise into 1/4-inch-thick pieces.

2. Heat a large wok or skillet over high heat. Swirl in the oil. Add the cucumber, spreading the pieces out to cover as much of the cooking surface as possible. Cook,  undisturbed for 1 minute, then turn to fry the other side. Repeat this 2 or 3 times to pan-fry the cucumber until they look shiny and a few pieces pick up color. (This recipe is technically a Chinese pan-fried dish but the actual cooking marries pan-frying and stir-frying.)

3. Add the chile and garlic. Cook for 15 to 30 seconds until fragrant, then add the soy sauce and a few pinches of salt. Add the vinegar and stir to mix well. Turn off the heat. Dump in the red perilla and stir to combine. Turn off the heat and drizzle in the sesame oil. Stir, then transfer to a serving dish.

(Adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook, W. W. Norton, 2007)

More Hunan recipes:

Chairman Mao's Red-Cooked Pork BellyStir-fried Pork, Black Beans, and Green Beans

 

Posted in Recipes: All, Recipes: Chinese, Recipes: Fast and Easy, Recipes: Gluten-Free Adaptable, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

| |

Comments

You can follow this conversation by subscribing to the comment feed for this post.

Can't stress enough the high heat -- long cooking time will make the cucumber leak water into a soupy mess. The Vietnamese also stir fry cucumber with beef, no?

Posted by:Binh |January 06, 2012 at 09:48 AM

I've not seen the Viet stir-fry of Beef and Cucumber, Binh.

Yes, high heat and spreading the cucumber out takes care of the leakiness! Good point. You're obviously experienced in this. ;-]

Posted by:Andrea Nguyen |January 06, 2012 at 09:53 AM

i love cukes raw .. my one cooked recipe is to sauté it in butter, with dill or tarragon - i use dried herbs if i don't have fresh - quick and so delicious .. thank you for this recipe!

Posted by:maluE |January 06, 2012 at 12:04 PM

I remember having a heated cucumber dish at a Vietnamese restaurant in Victoria, BC, Canada about 15 years ago and finding the taste and texture to be surprisingly good. I also remember that once the dish cooled down to room temperature the texture was not so pleasant. Mind you I find room temperature tea to be undrinkable too.

Posted by:Shall1028 |January 06, 2012 at 05:33 PM

Verify your Comment Previewing your CommentPosted by:  | 

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Post a comment Comment below or sign in with TypePad Facebook Twitter and more... You are currently signed in as (nobody). Sign Out (URLs automatically linked.)

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Name is required to post a comment

Please enter a valid email address

Invalid URL

Be Connected Get news via RSS or email
 Get updates in Facebook
 Follow me on Twitter
Search VWK EventsAsian Tofu Book Talk
Tues, 3/6/2012, 7:30pm
A little tofu tasting too!
Bookshop Santa Cruz, CA

Asian Tofu Workshop
Tues, 3/13/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA

Asian Tofu Book Talk
Sat, 3/24/2012, 3-4pm
Celebrate spring: Think, talk & taste tofu!
Omnivore Books, SF, CA

Asian Tofu Workshop
Sun, 4/1/2012, 6pm-10pm
Hands-on class
Inst. of Culinary Ed, NY

Vietnamese Cooking Class
Tues, 4/10/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA

Share Shots#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;}#flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;}#flickr_icon_td {padding:0 5px 0 0 !important;}.flickr_badge_image {text-align:center !important;}.flickr_badge_image img {border: 0px solid black !important;}#flickr_badge_uber_wrapper {width:150px;}#flickr_www {display:block; text-align:center; padding:0 10px 0 10px !important; font: 11px Arial, Helvetica, Sans serif !important; color:#3993ff !important;}#flickr_badge_uber_wrapper a:hover,#flickr_badge_uber_wrapper a:link,#flickr_badge_uber_wrapper a:active,#flickr_badge_uber_wrapper a:visited {text-decoration:none !important; background:inherit !important;color:#3993ff;}#flickr_badge_wrapper {background-color:#ffffff;border: solid 1px #000000}#flickr_badge_source {padding:0 !important; font: 11px Arial, Helvetica, Sans serif !important; color:#666666 !important;}www.flickr.comMore in Viet World Kitchen pool. Add yours! Become a Fan ( function() { var container = document.getElementById( 'facebook-like-container' ); if ( container ) { var e = document.createElement( 'fb:like-box' ); e.setAttribute( 'href', 'http://www.facebook.com/vietworldkitchen' ); // FB.XFBML.Element._getPxAttribute dies with an error in IE // if the value of "width" is set to an integer, not a string. e.setAttribute( 'width', container.offsetWidth + 'px' ); e.setAttribute( 'connections', '0' ); e.setAttribute( 'stream', 'false' ); e.setAttribute( 'header', 'false' ); container.appendChild( e ); } } )(); RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2012/01/pan-fried-cucumber-with-red-perilla-recipe.html", c5: "", c6: "", c15: ""});

View the original article here

Cucumber and Zucchini Carpaccio Salad – Cristina Ferrare’s Big Bowl of Love

We love our job. Of course there are always challenges that come with each project we photograph or film, but at the end of the day we are always thankful for the wonderful people that we work with and Cristina Ferrare is one of those wonderous souls that help us love our job to no end.

Last year she selected us to photograph her new cookbook, Big Bowl of Love, which is also the title of her cooking show on the Oprah Winfrey Network.

To work with her on photographing her recipes and lifestyle shots for the Big Bowl of Love was such a huge honor, we’re still over the moon about the whole project. We wrote about the behind the scenes of her cookbook shoot a while back.

Cristina is a true cook and a shining example of someone who feeds from the heart. Every single one of her recipes in the cookbook was cooked with her own two hands and she make sure each dish was made with the utmost care.

She didn’t treat the project like a cookbook shoot. There was no fake food or prissying up the dish for the camera. Instead, each recipe in the book was prepared as if she was feeding her loved ones. She selected the freshest and best ingredients she could gather from the markets and prepared them in her own kitchen. We were just the very fortunate photographers to be there to capture it.

We also ate EVERY SINGLE DISH and gained 10 happy pounds each. Every bite was bliss on the job.

The best part about this project is that her book embodies everything that represents love, family, feeding, feasting and more love in big bowls. We were surrounded by her amazing family (Tony, Alex, and Arianna), all of whom love, support and respect one another deeply. This project was like working with family, they treated us like family and that meant the world to us.

Cristina’s love of food and family spills from every page of her book and we’re so happy to be sharing one of her recipes with you here today.

Cristina having fun with her daughters Ari & Alex

Cristina cooked for her big party & feast

fresh ingredients and flavorful recipes

Alex and Ari helping out in the kitchen and set up

A party at Cristina’s would not be complete w/out fresh flowers!

 Print This Recipe
Cucumber and Zucchini Carpaccio Salad Recipe
A perfect elegant summer salad from Cristina Ferrare’s Big Bowl of Love cookbook. Serves 4-6. 1/4 c Extra Virgin Olive Oil4 T fresh Lemon Juice1 T Rice Wine Vinegar1 T finely chopped fresh Mint2 t finely chopped fresh Dill1 T finely chopped Italian Parsley2 Zucchini, sliced paper thin2 Cucumbers, sliced paper thin1/2 t Kosher or Sea Salt1/2 c crumbled Feta Cheese1/4 c finely chopped, roasted Walnutsfresh cracked Black PepperCombine olive oil, lemon juice, rice wine vinegar, mint, dill, and Italian parsley in a medium bowl and whisk together to combine. Set aside.Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices.Sprinkle slices lightly with kosher salt. Drizzle 3 T of dressing over the slices. Sprinkle with crumbled feta, walnuts, and fresh cracked black pepper.Serve immediately. (If you are not going to serve right away, do not dress slices with vinaigrette yet.  Wait until you are about to set then add dressing at last moment.)

View the original article here