Easy Tomato and Cucumber Salad with Sesame Ponzu Dressing

This is a cucumber version of my popular "Easy Spinach and Chikuwa with Mayonnaise and Ponzu".I tried adding more ground sesame seeds to increase the flavour.My 1-year-old son won't eat fresh vegetables, but he loves this and eats it all up.Make sure you squeeze out the cucumber well! Recipe by Yusase mama

It's such a perfectly gorgeous Spring day out there that sharing something light, healthful and refreshing seems fitting.

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

I wanted to make a bangbangji like dish, so I came up with this. Now it's part of our family's regular rotation.There's nothing to this recipe. Just be careful not to overcook the chicken tenders. For 2 servings. Recipe by Chiton

With so much rain and the mild weather we've had, my herb garden is turning into a jungle, with all the plants growing huge. Today I decided to use the mint leaves for a delicious and nutritious cucumber salad, which is very cheap and in season. If you can't find mint, you can use spearmint.

Two Salad dressings made from fresh young cucumber, one creamy with fresh mayonnaise, one tangy with fresh greek yoghurt. These are quick and refreshing in summer. And easy to make.#GlobalCookpadGames2024

This is a summer salad but you can make it any season or any occasion! It’s going to be delicious!!

I used to use ready-made Shiso dressing, but because my husband dislikes the flavour, I started using a mixture of ponzu sauce and vinegar.This recipe uses two medium sized sweet tomato.Gently pat dry the cut tomatoes with kitchen paper towel so the dish doesn't become soggy. Recipe by Snow*Love

Dressing made with noodle soup base

This is a salad I make ALL summer. This is just the basic recipe but you can think outside the box with this and add Parmesan, pepperoni, provolone, salami, additional veggies like roasted peppers or celery etc etc. Its so simple but delicious!

Thank you for making this a Hall of Fame recipe! This salad recipe is featured in a cookbook selected by experts for busy moms. It's a delicious salad with a sesame flavor that you can make quickly and easily.The origin of this recipeI received a lot of broccoli from my parents' home. The broccoli they grew is tender and very delicious, so I wanted to eat a lot of it in a salad while it's fresh.

I grow up on this salad in portugal. It's lovely and light. It compliments barbecued meat really well

Perfect when you need one more dish. It also adds a nice pop of color.The origin of this recipeI added red onion to the cucumber to make it less plain.Everyone in my family loves sesame dressing♪

I felt like eating a salad that didn't use sesame or olive oil. So I made a oil-free salad with kombu tea.You can also use regular tomatoes. Recipe by Hanacchitomocchi

I love salad.I tried out this easy recipe with ingredients on hand, so I could plenty of salad.Since the cabbage tends to get watery, mix in the dressing right before serving. Recipe by Kokoa77

Tomato salad tastes delicious with Japanese dressing.For people who don't like raw onion, you can either finely chop the onion and soak it in water or leave it out altogether.Feel free to replace the parsley with finely chopped shiso leaves. It tastes delicious. Recipe by Stylish Mama

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. Other than mizuna, you can also use green peppers, green beans, or julienned cucumbers. Recipe by Heartful Kitchen Rei

My mother used to make this refreshing salad a lot during the summer.I couldn't stop eating it! When I was a child, I became able to eat eggplant and raw onions because of this dish.I recommend using lots of eggplants! They shrink in volume during cooking, so and amount that seems like too much should be just right!Chill the dish well in the refrigerator before eating during the summer. For 2 servings. Recipe by Marrietty

Perfect match for my Pan Seared Salmon. Got the recipe from one of the food bloggers whom I admire a lot. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you’ve ever had it, it actually tastes so much better.Video instruction: youtu.be/6XfgAMoe_Gs

Great for a summer barbecue to add a fresh Cucumber salad!

This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste.This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi

The only thing i do differently on the recipe is i use one large seedless cucumber, around 12" and omit the tomatoes. Very tasty side dish, enjoy!

I'm sharing another pickled cucumber recipe, which is also easy and quick to make. As long as you have all the ingredients at home, you can prepare this dish in half an hour. You can serve this dish after marinating it for 30 minutes, but the longer you marinate it, the more flavorful it'll get. Make sure you keep the pickled cucumber in the refrigerator. And I recommend finishing it within 5 days. This pickled cucumber can be served as an appetizer or a side with any meaty or hearty dish. The refreshing and crunchy cucumber will cut right through the grease. Instruction video (https://youtu.be/TYnfn6JIJew)

I had a craving for mizuna, so I made this salad with the tuna that was on sale.If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC