Fresh Cucumber Salad with Lime Dressing Recipe
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Refreshing cucumber salad with red onion and scallion and paired with a delicious lime red hot pepper flake dressing recipe. So refreshing and delicious, it's the perfect salad for these hot summer days. #mooncho #yinandyangliving #yinyang #yinandyang #cucumber #cucumbersalad #healthyfood #healthyeating #healthyrecipes
INGREDIENTS:
Large Cucumber (1)
Red Onion (quarter of the onion)
Scallion (2 stalks)
Dressing:
Lime (juice of 1 lime)
Rice Vinegar (2 tablespoons)
Fish Sauce (2 tablespoons)
Non-Flavored Oil (2 tablespoons)
Honey (1 tablespoon)
Red Hot Pepper Flake (1 teaspoon)
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Also Watch: ASIAN PEAR SPARKLER:
Asian Slaw - Crunchy Asian Cabbage Salad with Sesame Dressing
This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded cabbage and carrot like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this oriental salad extra special. Delicious AND healthy!
It's a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!
Asian Cucumber Salad Recipe | Spicy and Tasty
This time, I will show you how to make an amazing cucumber salad, asian style. It's incredibly flavorful and a little bit spicy. This cucumber salad is perfect as an appetizer or a side dish.
#cucumbersalad #asiandishes
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Ingredients: 1 cucumber
1 garlic clove
1 green onion
1/2 teaspoon salt
1 teaspoon chili flakes
1/2 teaspoon sesame seeds
2 tablespoons vegetable oil
1/2 tablespoon soy sauce
1/2 tablespoon vinegar
1 teaspoon sugar
drizzle of sesame oil
Music:
Remember (Extended Mix) by KaizanBlu
LAKEY INSPIRED - Monroe
LAKEY INSPIRED - 5 Min Call
Chinese Style Hot Prawn Salad (My Mom’s Favorite Dish) | Easy Way of Cooking | Simple Recipe
Craving for a sweet and savory seafood recipe? Why not try my Chinese-style hot prawn salad? This is a quick, easy, and delicious recipe for the whole family, in just 5 easy steps. Enjoy!
Ingredients:
Prawns
Salt & Pepper
Sugar
Cornstarch
Oil
Mayonnaise
Condensed Milk
Fruit Cocktail
Juice
Recipe
Step 1 (0:42)
Prepare the prawns by adding salt, pepper, sugar, and cornstarch. Mix well and let it marinate for at least 30 minutes.
Step 2 (1:30)
Deep fry the marinated prawns until light golden brown. Make sure the oil is very hot. Set aside.
Step 3 (2:40)
Prepare the sauce. In a separate cooking pan, add the mayonnaise, fruit cocktail juice, condensed milk, and sugar. Mix evenly.
Step 4 (3:40)
Add the fruit cocktail to the mixture once little bubbles start to show. Stir regularly.
Step 5 (3:55)
Add the deep-fried shrimp to the sauce. Stir to coat evenly.
Serve on a platter. You may garnish it with cherries.
Let the cooking do the talking!
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Spicy Asian Cucumber Salad
If you love cucumbers, or even if you don't, you have to try this! Smashing is essential to the making and eating experience - it creates crevices for the chunky chilli dressing to nestle in. The perfect combination of refreshing and firecracker heat. OBSESSED!
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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.