Sentences with phrase «vinegar cucumber sauce»

Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce.

Not exact matches

This version is made with avocado, cucumber, lettuce, and carrots, and there's a perfect peanut Thai dressing with powdered peanut butter, coconut sugar, rice vinegar, and soy sauce.

While sauce is reducing, in a separate bowl combine cucumber, carrot, onion and rice wine vinegar and toss to combine.

Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt

Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed red pepper flakes, if you like them spicy / sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving

FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon white wine vinegar Salt and pepper, to taste Juice of about 1/4 a lemon Extra virgin olive oil

for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar

• 3 serrano or Thai green chiles, stems removed, minced • 1 large cucumber, peeled and finely diced • 1/4 cup shredded carrots • 4 green onions, chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon peanut oil • 1 teaspoon soy sauce • 1 teaspoon minced fresh ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar

Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped

The pickled veggies couldn't be simpler, shredded carrots, radishes and cucumber are tossed in a little bit of sugar, rice vinegar and left to marinate while the pork is cooked and the sauce is made up.

I decided to go with cucumber, tomatoes, pickled pepperoncini peppers, black olives, green onions, a drizzle of balsamic vinegar, a big dollop of my eggplant hummus and finally I quickly whipped up a garlic sesame sauce for the falafels.

This massaged - cucumber salad is dressed with seaweed dashi and a sweet pickle - y vinegar sauce before being spooned over flavorful broiled cod.

2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce

4 sweet red bell peppers 130g mixed leaves (red Romain lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea salt to taste

I served them with cucumbers and rice wine vinegar and homemade hoisin sauce.

Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

24 ounces tomato juice 4 cups chopped tomatoes 1 cucumber, peeled and diced 1 green pepper, diced 1/2 yellow onion, diced 2 cloves of garlic, finely minced 1/4 cup cilantro, plus extra for garnish 1 tablespoon balsamic vinegar 1 teaspoon rice vinegar 1 teaspoon sweetener of choice Hot sauce to taste (optional)

ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grSAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grsauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

While lima beans cook, make Asian Cucumber - Carrot Slaw: in a small, non-reactive bowl, combine julienned or grated cucumber and carrot with a pinch of sea salt, 1 tablespoon fish sauce and 1/2 teaspon rice wine vinegar and set aside.

It's served with ribbons of cucumber and carrot, and a sweet cilantro - vinegar sauce.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Thai Chicken Burgers 1 lb chicken breast 1 cup breadcrumbs 2 cloves garlic, crushed 1 large handful cilantro, chopped, plus extra 3 tbsp sweet chili sauce 1 tsp ground coriander 3 green onions, finely chopped 1/4 cup sugar 2 tbsp white vinegar 2 tbsp finely chopped peanuts 1 carrot 1 cucumber lettuce tomato

1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled white vinegar 2 heads of garlic 6 scallions 3 cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

Serve on white rice with the sauce on the side, a cucumber and vinegar salad, and hot sauteed green beans.

4 cups shredded red and green cabbage 1 cup arame seaweed, soaked one hour and drained 2 cups sliced cucumber 2 cups sliced carrot 1 cup sliced red pepper 1 cup corn Creamy Sesame Dressing: 1/4 cup toasted sesame seeds 3 Tablespoons toasted sesame oil 3 Tablespoons tahini 2 Tablespoons brown rice vinegar 1 Tablespoon soy sauce 2 teaspoons agave

1/4 cup sugar 1/4 cup white vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cucumber, seeded and chopped 1/4 cup yellow zucchini, seeded and chopped 1/4 cup red bell pepper, seeded and chopped 2 tablespoons chopped baby carrot 2 tablespoons chopped red onion 2 tablespoons chopped fresh cilantro 1/2 pound boneless sirloin steak 1 tablespoon prepared horseradish 2 tablespoons horseradish sauce 6 miniature pita breads cut in half (microwave for 5 seconds if needed)

Ingredients: Low - sodium soy sauce, fresh lime juice, olive oil, fish sauce, curry powder, grated fresh ginger, turmeric, garlic, chicken tenders, honey, seasoned rice vinegar, crushed red pepper flakes, English cucumber, unsalted peanuts, cilantro, lime wedges (for serving), cooked rice (optional)

For lunch (depending on a day) I usually eat tuna or chicken salad with lots of vegetables like tomatoes, cucumbers and peppers, I use red wine vinegar as my dressing with hot sauce.

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional

2 medium sized cucumbers 4 tbsp shallots, sliced 2 tbsp cilantro, finely chopped 4 tbsp fresh mint leaves, roughly chopped 2 tbsp fish sauce 4 tbsp rice vinegar 1tsp sugar 6 large lettuce leaves