NYT COOKING CUCUMBER SALAD RECIPES

Name: Cucumber Salad With Soy, Ginger and Garlic
Total time: 20 min
Yield: Serves 4
Cuisine: asian
Ingredients: 2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced; Salt, to taste; 3 tablespoons seasoned rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 small garlic clove, minced, or granulated garlic or garlic flakes to taste; 1 teaspoon minced fresh ginger; 1/8 teaspoon ground cayenne, plus more to taste; Freshly ground pepper; 2 tablespoons dark sesame oil; 3 tablespoons sunflower oil or grapeseed oil; 1 bunch scallions, white and light green parts, very thinly sliced; 2 tablespoons chopped cilantro

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC RECIPE - NYT COOKING - RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES - NYT COOKING

Cucumber Salad With Soy, Ginger and Garlic Recipe - NYT Cooking - Recipes and Cooking Guides From The New York Times - NYT Cooking image

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Steps:

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Nutrition Facts : @context http//schema.org, Calories 196, UnsaturatedFatContent 14 grams, CarbohydrateContent 10 grams, FatContent 17 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 546 milligrams, SugarContent 5 grams

CUCUMBER-AVOCADO SALAD RECIPE - NYT COOKING

Cucumber-Avocado Salad Recipe - NYT Cooking image

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.

Provided by Ali Slagle

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 scallions, trimmed then sliced crosswise 1/4-inch-thick
Ice
1 pound cucumbers (such as 6 Persian or mini seedless, or 1 English)
Kosher salt
2 very ripe avocados
2 tablespoons fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed
Red-pepper flakes or hot sauce, for serving

Steps:

Transfer the scallions to a small bowl of ice water to crisp.
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
When you’re ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

More about "nyt cooking cucumber salad recipes"

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC RECIPE - NYT COOKING - RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES - NYT COOKING

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine asian
Calories 196 per serving

Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

See details

CUCUMBER-AVOCADO SALAD RECIPE - NYT COOKING

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes

Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

See details