Best 2 Cucumbers With Wasabi And Rice Vinegar Recipes
Cucumbers with wasabi and rice vinegar is a refreshing and light Japanese side dish that is perfect for summer. The wasabi adds a spicy kick, while the rice vinegar provides a tangy sweetness. This dish is also very easy to make, and it can be enjoyed as a snack or as part of a larger meal. There are many different variations of this recipe, so you can experiment with different ingredients to find the one you like best.
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CUCUMBERS WITH WASABI AND RICE VINEGAR
Provided by Maggie Ruggiero
Categories Side No-Cook Quick & Easy Vinegar Cucumber Spring Summer Healthy Potluck Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
- Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
CUCUMBER SALAD WITH SPICY WASABI DRESSING
Make and share this Cucumber Salad with Spicy Wasabi Dressing recipe from Food.com.
Provided by Dancer
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
- Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
- Cut the cucumbers widthwise into 1/4-inch crescents.
- Add the vinegar and sugar to the wasabi and whisk until smooth.
- Whisk in the sesame oil, salt, and pepper.
- Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
Nutrition Facts : Calories 55.8, Fat 2.4, SaturatedFat 0.4, Sodium 4, Carbohydrate 8.6, Fiber 1.2, Sugar 4.7, Protein 1.5
Tips:
- Choose the right cucumbers: For this recipe, it's best to use Japanese cucumbers or Persian cucumbers. These varieties are long, slender, and have a thin skin. They're also less likely to be bitter than other types of cucumbers.
- Slice the cucumbers thinly: This will help them absorb the flavors of the marinade more easily. You can use a mandoline or a sharp knife to slice the cucumbers.
- Use high-quality wasabi and rice vinegar: These ingredients are essential for the flavor of the dish. Look for wasabi that is freshly grated or in a tube, and use a good-quality rice vinegar. If necessary, you can use Sushi vinegar or Mirin.
- Marinate the cucumbers for at least 30 minutes: This will give them time to absorb the flavors of the marinade. You can marinate them for longer if you want, but be careful not to over-marinate them, or they will become too soft.
- Serve the cucumbers chilled: This will help to refresh them and make them even more delicious.
Conclusion:
Cucumbers with Wasabi and Rice Vinegar is a refreshing, flavorful, and easy-to-make dish that is perfect for a summer appetizer or snack. It's also a great way to use up extra cucumbers from your garden. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you're looking for a quick and easy appetizer, give this recipe a try.
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