Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
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Cold Cucumber Noodles with Sesame Dressing
A plant-based version of chilled sesame noodles using cucumbers and summer squash with a tangy sesame and miso dressing. It's vegan, gluten free, and mostly keto.
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Full Recipe + Ingredients:
2 cucumbers, peeled & trimmed
1 yellow squash, trimmed
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon turbinado sugar
¼ teaspoon white miso
¼ teaspoon sea salt
Sesame seeds
Chopped cilantro
Peel and trim 2 cucumbers and run them through a spiralizer using the medium noodle setting. If zucchini is zoodles, are these coodles?
How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.
Take the 1 yellow squash, also trim the ends, and run through the spiralizer. Are these yoodles? Sqoodles?
How to store summer squash: They like it colder than cukes do. Place summer squash in a bag in the fridge. If you have a crisper drawer, even better. They like high humidity.
In a mixing bowl, add 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of turbinado sugar (white or brown sugar is fine), ¼ teaspoon of white miso and mix until fully combined.
How to store sesame oil: The oil will keep for a year past the Best By date if unopened. Once opened, just six months stored in a cool dry place. If you keep it in the fridge, it can last up to a year after opening.
How to store rice vinegar: Unseasoned rice vinegar can last about 5 years in the pantry but up to 10 years in the fridge.
Because the saltiness of miso can vary, add half of the ¼ teaspoon of salt and mix to combine. Add remaining salt if desired.
Add the coodles and yoodles (ya, I went there) to the sesame dressing and toss to fully coat. Cover and refrigerate for 1 hour.
To serve, top with sesame seeds and chopped cilantro. This dish will keep for a day maybe two in an airtight container in the fridge.
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this CUCUMBER SALAD was so easy and so yummy
???? Smashed Cucumbers: Your new favorite salad! (拍黃瓜)
Watch Daddy Lau teach us how to make Smashed Cucumber Salad. It’s a quick-to-make appetizer that will open up your stomach!
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⏲ CHAPTERS ⏲
00:00 - Peel cucumbers
01:44 - Cut & smash cucumbers
04:04 - Cut other ingredients
04:57 - Salt cucumbers & bell pepper
06:00 - Smash garlic
06:49 - Create sauce
07:57 - On smashed cucumber salad & “hoi wai”
08:22 - Drain cucumbers & bell pepper
08:45 - Combine everything
09:29 - Taste test & serve
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Pasta Bolognese | Itaki Pro Electric Lunch Box Recipe
Fancy having some freshly cooked pasta bolognese for lunch in the office? Follow this simple recipe with the itaki pro and you will have lunch ready in no time. Just add water to the prepared ingredients one hour before lunch, then sit back and relax (or continue to work) while your food cooks. Remember to keep the prepared ingredients in the refrigerator until cooking time.
Get your itaki at:
Ingredients:
50g - cherry tomato
50g - cremini mushroom
1/2 cup - pasta (any type)
125g - ground turkey (or beef)
1/3 cup - pasta sauce
1/3 cup - water (itaki)
1/3 cup - water (pasta)
Parmesan cheese - as much as you like
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Music: Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
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