rdinary cucumber, halve it lengthwise and scrape out the seeds; Japanese cucumbers
Place sliced cucumber in a bowl and sprinkle
Cut bumps off of cucumber. Thinly slice cucumber and onion.
Whisk together equal parts mayonnaise and soy sauce to make dressing.
Pan fry pork in vegetable oil until done. Lightly season with salt and pepper to taste.
Remove pork to serving plate(s), and arrange sliced cucumber and onion on top.
Pour over dressing.
Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain.
Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.
Slice cucumber very thin and sprinkle with salt.
Let stand 20 minutes.
Drain.
Press out excess water.
Don't rinse.
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Peel, half, and thinly slice cucumber. Thinly slice shallots and chili
Bring a small pot of water to a boil.
While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
Dry the seaweed, trim any rough parts, and chop.
Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
Mix the cucumber and seaweed.
Combine the remaining ingredients and pour over the vegetables.
Chill up to 2 hours before serving.
Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.
slice the cucumber into thin rounds. Sprinkle with salt and knead gently, squeezing out the excess water.
Boil the cauliflower until just tender. Drain.
Toss the cauliflower and cucumber with the remaining ingredients.
Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
ice cooker to make this recipe super easy. While the rice
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
ingfish
3.5 oz cucumber, peeled & cut into ribbons
callions, and the japanese mayonnaise.
Peel the cucumber. Using a peeler
Place cucumber slices in a colander in
n the meantime, slice the cucumber and the onion very thinly
side.
Peel and slice cucumber lengthwise. Remove seeds with a
Salt cucumber lightly and using a blunt