For Asian Cucumber Salad:
In a bowl toss cucumber julienne with remaining ingredients
Place cucumber, tomatoes, onion and basil into a mixing bowl and set aside.
Mix the pack of Italian seasoning mix, cider vinegar, oil, water, fish sauce and chilies combine and let the dressing stand for 10 minutes and pour into the cucumber mixture and blend together and place into the refrigerator overnight.
Cut the cucumber lengthwise into 1/4-inch pieces and cut each piece in half then cut the halves lengthwise into thin strips.
Place them into a bowl and set aside.
Place the soy sauce, mirin, rice vinegar and sugar into a small container with a secure lid.
Put the lid on and shake to create the vinaigrette dressing.
Pour the dressing over the cucumber and toss to coat.
Cover and marinate for 1 hour, stirring once or twice.
Just before serving, sprinkle the toasted sesame seeds on top.
In a medium bowl combine cucumber, carrots, red bell pepper, and onion.
In another small bowl combine the ingredients for the sesame dressing and whisk together.
Pour dressing over cucumber mixture and chill until chilled. Add cashews just before serving and toss.
In a small saucepan over medium high heat place vinegar and sugar; bring to a boil. Reduce heat to a simmer and cook until reduced to 1 1/2 tablespoons. Pour into serving bowl and let cool for 10 minutes.
Stir in lime juice and ginger.
Add cucumber, basil and mint. Toss.
Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.
To make the cucumber salad, combine cucumber, onion and mint in a
he rice vinegar, wasabi powder, Asian sesame oil and 1 1
br>THE SAUCE: grate the cucumber.
Melt the butter in
br>peel and deseed your cucumber. cut into long slices. i
dd the chicken, orange segments, cucumber, scallions, and bell pepper.
Place chicken in a deep frying pan. Cover with cold water. Bring to a simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked through. Using a slotted spoon, transfer chicken to a heatproof plate. Cool, then shred the chicken.
Combine shredded chicken, cabbage, cucumber, pepper, carrot, bean sprouts, cilantro and green onions in a glass bowl. Pour dressing over and toss to combine. Serve.
ith the cucumber onion salad.
Serve -- Serve with some Asian slaw
Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
Prepare rice according to package directions.
Meanwhile, halve cucumber lengthwise; remove seeds. Cut cucumber into long thin strips.
Place rice and cucumber in a large bowl with cabbage, snow peas, carrot and beans sprouts. Add most of the onion, peanuts, torn perilla and basil; toss gently to combine.
For the sesame dressing, whisk kecap manis, tahini, sesame oil, mirin and 2 tbsp water in a small bowl.
Add dressing to salad; toss gently to combine. Top salad with remaining onion, peanuts, perilla and basil.
Marinate the flank steak overnight in your choice of teriyaki or asian marinades.
Broil flank steak and slice thinly.
Arrange spinach on plates, then top with carrots, bean sprouts and steak.
Drizzle dressing and sprinkle cashews on top. Enjoy!
ave oriental noodles in the Asian or Oriental Section, use spaghetti
Whisk dressing and lime juice in a large bowl. Add chicken, coleslaw, cucumber, pepper and cilantro.
Serve on greens and sprinkle with nuts.
tand 5 minutes.
Combine cucumber and remaining ingredients in a
Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
Rinse the cooked noodles under cold water and return to a large bowl.
Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
Skin and break up the mackerel and sprinkle it over the noodles.
Garnish with cucumber around the plate.