CUCUMBER SALAD APPLE CIDER VINEGAR RECIPES

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ASIAN SPICY SESAME CUCUMBER SALAD RECIPE – MELANIE COOKS



Asian Spicy Sesame Cucumber Salad Recipe – Melanie Cooks image

This Asian spicy sesame cucumber salad is so crunchy and addictive! The cucumber slices taste so marinated and mouthwatering! Super easy to make, this sesame cucumber salad is always a hit!

Provided by MelanieCooks.com

Categories     Salad

Total Time 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

2 cucumbers
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sugar
1 tsp sesame seeds
1/2 tsp red pepper flakes

Steps:

  • Slice the cucumbers as thin as possible.
  • Put the dressing ingredients in a cup: rice wine vinegar, sesame oil, soy sauce and sugar. Whisk with a fork to combine.
  • Put the cucumber slices in a bowl, pour dressing over them and toss to coat. Sprinkle with sesame seeds and red pepper flakes and toss to combine.

PORK SCHNITZEL WITH CUCUMBER SALAD RECIPE | MOLLY YEH ...



Pork Schnitzel with Cucumber Salad Recipe | Molly Yeh ... image

There is nothing not to love about schnitzel: it's a gigantic piece of fried meat. Growing up, often when something particularly good or bad happened, my mom and I would celebrate or console ourselves with a schnitzel. Schnitzel was always there for us! On my honeymoon, my husband and I celebrated with many schnitzels and then I also cried into a schnitzel when I realized I sucked at skiing so badly that I was never going to be able to ski in the Alps.

Provided by Molly Yeh

Categories     main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 21

2 (8 ounces) boneless pork loin chops, butterflied
Kosher salt and freshly ground black pepper
1 cup (136 grams) all-purpose flour 
1/2 teaspoon dry mustard 
4 large eggs 
2 tablespoons whole milk or buttermilk 
2 cup (260 grams) fine plain breadcrumbs 
2 quarts neutral oil 
Flaky salt, for serving 
Lemon wedges, for serving 
Cucumber Salad, recipe follows
2 tablespoons (30 grams) whole milk Greek yogurt
Juice of a half lemon, plus the other half for serving 
1 1/2 teaspoons apple cider vinegar 
1 clove garlic, finely grated 
Big pinch of kosher salt 
Couple turns of black pepper 
3 Persian cucumbers (1 1/2 cups/240 grams), sliced into 1/4- inch coins 
1/2 large shallot (or 1/4 small red onion), sliced very thin or shaved on a mandolin 
2 tablespoons fresh mint leaves, torn 
2 tablespoons fresh dill, roughly chopped 

Steps:

  • Place a pork chop on a cutting board and cover with a piece of plastic wrap. Pound with a meat mallet (the bottom of a small saucepan or a rolling pin work well too) until the chop is uniformly 1/8-inch thick. Repeat with the other chop. Season both sides of each with salt and black pepper.
  • In a rimmed baking sheet, combine the flour and dry mustard and whisk to combine. In a separate baking sheet, whisk together the eggs and milk or buttermilk. In a third baking sheet, add the breadcrumbs and season with salt and a few turns of black pepper.
  • Dredge each pork chop in the flour and turn to coat, tapping off excess. Dunk in the egg and flip to coat, shaking off excess. Coat in the breadcrumbs, flipping to coat and tapping off excess.
  • Heat the oil in a large (12-inch) skillet over medium heat, until shimmering. Place one of the chops in the oil and fry for 4 to 5 minutes on the first side or until it is golden brown with dark pockets and spots. Flip and cook for 1 more minute. Remove to a rack and sprinkle with flaky salt. Repeat with the second chop. (If making more than two, wipe out the pan so leftover bits do not burn) Serve with cucumber salad and lemon wedges.
  • Combine the yogurt, lemon juice of half a lemon, vinegar, garlic, salt and pepper in a medium mixing bowl and whisk to combine. Add the cucumbers and shallots and toss to coat in the dressing. Fold in the herbs right before serving.

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