Japanese-style Salad with Cucumber and Salt kelp

I came up with this because I wanted to eat a healthy salad containing daikon radish.Mind you don't add too much salt to the daikon radish and cucumber. Adjust the taste with the ponzu. It's nice with a touch of sesame oil added too I used canned tuna in brine this time, but tuna in oil is also fine. Recipe by Mitsuko nesan

Super easy and refreshing dish that’s perfect for a quick side dish. The simple combination of sesame oil, vinegar, soy sauce, and sugar brings out the cucumber’s natural flavor, making it incredibly tasty. It pairs wonderfully with cold beer, making it a great choice for casual gatherings or a light meal! Plus, it gets even better when left overnight, so you can enjoy it the next day too.

I made this easy refreshing salad again and again during summer. Even in autumn my husband asks me to make it. It's good just as it is, but I like to add the flavour of freshly ground sesame seeds. I hope you enjoy it.

เมนูนี้ได้จากการที่ลูกสาวไปจีน แล้วชอบมากๆค่ะ ตามภัตตาคารชอบเอามาเสริฟก่อนอาหารจะมา กินไปกินมาอร่อยดีค่ะ

I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too.Use either ponzu sauce or mentsuyu sauce, whichever you prefer. Ponzu sauce is more refreshing and mentsuyu sauce has a sweet taste. If you're using a whole leek, put the green part in the boiling water first, then add the white part 5 seconds later. Double the seasoning ingredients if you're using the whole leek. For 1 serving. Recipe by miyuki12

One salad that I ate at a restaurant had peeled cucumbers in it and it was very delicious, so I tried to copy it. I made Korean-style dressing and mixed it with the salad.The key is to peel the skin off the cucumbers. Recipe by Funakoko

I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away.I recommend this dish because it contains plenty of vitamins and minerals!It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes.It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga-

Today, I’m sharing a super refreshing and easy-to-make recipe for Asian-style cucumber salad. It’s crunchy, sweet, sour, and just the right amount of spicy—perfect for a quick snack or side dish. Best of all, it only takes about 10 minutes to whip up! I’m excited for you to try this simple yet delicious salad. Let’s get started and bring those flavors to life! Enjoy!

あと一品に。簡単です♪いつの間にかつくれぽ5000件に！野菜レシピ本にも掲載させていただきました。皆さんありがとう！

"Muru" (물) means water. "Nen-myon" (냉면) means cold noodles. "Bibimu" (비빔밥) means mixing."Muru-nen-myon" (물냉면) means cold noodles with soup."Bibi-mu-nen-myon" (비빔 냉면)) means cold noodles dressed with paste such as gochujang without soup.This is "bibi-nu" (비빔밥) of cellophane noodles, cucumber and chicken breast.If you can't find thick cellophane noodles, it's fine to use the thin variety.It looks red, but it is not as spicy red as you think. Gochujang is very spicy, though.Check the spiciness of your Korean chili at first before use. Recipe by pegupepepe

I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.In Step 1, you can use a microwave instead of a stovetop.Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Recipe by Harapekoayu

I had a lot of daikon and I brought it together with the leftovers in the fridge. My family loved this.After slicing the daikon very thinly soak in water. The daikon will be refreshed and crispy. Then pat dry the daikon really well.Make sure garnish and dress the salad (Step 5) just before serving! Recipe by Oshisu

さっぱりトマトでささっと1品

I was looking for something to go with a steak dish I was trying, called Japanese Steak Rice Bowl. (Japanese Style Steak Rice Bowl https://cookpad.wasmer.app/us/recipes/4643016-japanese-style-steak-rice-bowl ) This Korean cucumber salad looked like it might fit the bill. It was perfect, really added a nice offset to the slightly sweet sauce on the steak. Now to be fair, I'm not a huge fan of cucumbers, it's a take or leave it kind of thing. But I tell you what, this thinly sliced English cucumber, in this light pickle was perfection. I used a medium hot red pepper powder, and it was not spicy. The flavors were fresh and just happen to be perfect with the steak. Without the lime juice, it had a very slight acidic taste, if you want it a tad more, use the lime/lemon juice also.

Cucumber salad

You can eat a lot of daikon radish in this salad.The water draws out of the vegetables, so add the piping hot sauce right before eating. Prepare up to Step 3 in advance, and proceed the recipe from Step 4 right before eating. I made a little bit extra amount of sauce, please use to your liking.You can substitute the chrysanthemum greens with mizuna leaves, or shiso leaves. For 1-2 servings. Recipe by Taunbi-

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

I came up with the idea for this recipe thinking that konyaku could be used as a substitute for jellyfish in Chinese style cucumber and jellyfish marinated salad, since frozen konyaku has a texture similar to jellyfish. I posted this recipe because the dish came out very tasty, and the frozen konyaku gave an interesting texture, although it would not be mistaken for jellyfish.Complete the first three steps of the recipe a day before. Once the prepared materials are frozen, cooking takes very little time. The konyaku to be used should not contain fresh yam. That type of konyaku tends to be too crispy, and so is not recommended for this recipe. Reasonably-priced regular konyaku would do fine. Recipe by Poron526

This is a Japanese-style potato salad. It's very simple to make but this will be a good side dish. It tastes good to refrigerate first and then eat. You can also use the microwave to cook potatoes.

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

Today, I’m bringing you a fun twist on the classic Asian-style cucumber salad—this one’s got a crisscross cut for that extra pop! It’s crunchy, refreshing, and packed with flavor—sweet, sour, and a little spicy. Plus, it’s super quick to make, so it’s perfect when you need a fresh side dish in no time. Let’s get slicing and make this delicious, vibrant salad together! Enjoy!

This cucumber salad with an Asian “zing” is great any time of year...even when it’s a chilly rainy day!

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!

It only takes 10 mins to add one more flavorful dish on the table 😉

I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.It becomes tastier if you let it rest for a while before serving it. Recipe by Raby

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

I had leftover yuzu-kosho so I made some dressing with it and created this recipe.Adjust the amount of yuzu-kosho paste and vinegar to your liking.Add some salad cress and it will add a pepperiness to this dish. Recipe by EnjoyKitchen

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)

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

Esta ensalada es muy sencilla de preparar, pero tiene un rico sabor, es muy fresca y el complemento perfecto para carnes de res, pollo o cerdo empanizadas, asadas o fritas.