Type what you have

Ingredients

• ✓ cucumber
• carrot
• rice wine vinegar
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ cucumber
• rice paper
• rice vermicelli
• chicken
• mint
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ cucumber
• cooking spray
• firm tofu
• spring roll wrapper
• broccoli slaw
• thai peanut sauce

Instructions

1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Ingredients

• ✓ cucumber
• medium grain white rice
• water
• imitation crabmeat
• avocado
• teriyaki sauce
• black sesame seed

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ cucumber
• ground beef
• hoisin sauce
• peanut sauce
• lettuce
• carrot
• mint
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener

Ingredients

• ✓ cucumber
• potato
• salt
• black pepper
• onion
• carrot
• apple juice
• rice vinegar
• egg
• mayonnaise

Instructions

1. 1 Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
2. 2 Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
3. 3 Drain potatoes and place into a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil, then reduce the heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
4. 4 Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
5. 5 Transfer mashed potatoes to a bowl. Add carrot, cucumber, onion, and eggs. Mix in mayonnaise, then season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

By Kurumi

Ingredients

• ✓ cucumber
• water
• short-grain white rice
• rice vinegar
• white sugar
• yellowtail flounder
• mayonnaise
• sriracha sauce
• nori
• flying fish roe

Instructions

1. 1 Rinse rice under cold running water until it runs clear.
2. 2 Bring water and rice to a boil in a large saucepan. Reduce heat to a simmer; simmer for 10 minutes. Turn off heat, let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.
3. 3 Stir rice wine vinegar and sugar together in a small bowl until sugar mostly dissolved; stir into rice. Cool rice, 15 to 20 minutes.
4. 4 Chop yellowtail into 1/4-inch cubes; add to a bowl. Stir in mayonnaise and Sriracha; set aside. Cover a bamboo sushi rolling mat with plastic wrap; set aside.
5. 5 Lay 1 nori sheet on a work surface, shiny-side down. Place 1/4 rice on nori, spread evenly from edge to edge, about 1/4-inch thick. Flip nori onto the prepared plastic-covered mat. Place 1/4 each yellowtail mixture and cucumber in a line along one short edge.
6. 6 Roll rice and nori sheet around filling, using the bamboo mat to help. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across top of roll. Press roll with bamboo mat. Repeat with remaining nori sheets, rice, yellowtail mixture, cucumber, and tobiko.
7. 7 Cover rolls with plastic wrap; press again with bamboo mat. Slice each roll into 8 pieces using a very sharp, wet, clean knife. Remove plastic wrap before serving.

By rentachik

Ingredients

• ✓ cucumber
• rice vinegar
• sugar
• vegetable oil
• ginger
• salt
• carrot
• green onion
• red bell pepper

Instructions

1. 1 Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
2. 2 Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

By Somer

Ingredients

• ✓ cucumber
• cellophane noodle
• peanut
• romaine lettuce
• carrot
• mung bean sprout
• cilantro
• mint leaves
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ cucumber
• short-grain white rice
• water
• red wine vinegar
• sugar
• salt
• avocado
• lemon juice
• sesame seed
• green bell pepper
• zucchini

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ cucumber
• rice vermicelli
• pomelo
• carrot
• scallion
• cilantro
• fish sauce
• water
• sweet chili sauce
• brown sugar
• rice vinegar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2. 2 Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3. 3 Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ cucumber
• lemon
• lime
• orange
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• carrot
• avocado
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ cucumber
• lime
• red chili paste
• sugar
• grapeseed oil
• napa cabbage
• carrot
• red bell pepper
• cilantro
• peanut
• salt
• black pepper

Instructions

1. 1 Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
2. 2 Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

By krista v

Ingredients

• ✓ cucumber
• peanut butter
• vegetable oil
• vinegar
• soy sauce
• garlic
• sugar
• cayenne pepper
• ramen noodle soup
• green onion
• cilantro
• peanut

Instructions

1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Ingredients

• ✓ cucumber
• white sugar
• water
• soy sauce
• ginger
• garlic
• salt
• rice vinegar
• udon noodle
• shallot
• red bell pepper
• thai chile pepper

Instructions

1. 1 Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
2. 2 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
3. 3 Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.

By NumNum

Ingredients

• ✓ cucumber
• water
• sushi rice
• salt
• rice vinegar
• white sugar
• egg
• carrot
• ahi tuna
• salmon
• shrimp
• avocado
• mushroom
• green onion
• pickled ginger

Instructions

1. 1 Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
2. 2 Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
3. 3 Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
4. 4 Remove rice from heat and let stand for at least 5 minutes.
5. 5 Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
6. 6 Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

By Benjamin

Ingredients

• ✓ cucumber
• sushi rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• avocado
• cream cheese
• panko
• salmon
• masago
• black sesame seed
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

Ingredients

• ✓ cucumber
• olive oil
• red onion
• garlic
• ginger root
• red pepper flake
• carrot
• celery
• kale leaf
• cilantro
• lime
• fish sauce
• lime zest
• peanut
• mint

Instructions

1. 1 Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
2. 2 Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
3. 3 Serve kale salad topped with cucumber, peanuts, and mint.

By Allrecipes Member

Ingredients

• ✓ cucumber
• ground beef
• soy sauce
• fish sauce
• black pepper
• five-spice powder
• mayonnaise
• hoisin sauce
• sriracha
• sandwich roll
• carrot
• daikon radish
• rice vinegar
• jalapeno pepper
• cilantro

Instructions

1. 1 Gather all your ingredients.
2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8. 8 Preheat a charcoal grill to high heat.
9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cucumber
• rice vinegar
• water
• cane sugar
• sriracha sauce
• red onion
• ground beef
• soy sauce
• brown sugar
• green onion
• sesame oil
• sriracha sauce
• garlic puree
• ginger
• sesame seed burger bun

Instructions

1. 1 Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
3. 3 Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

By Soup Loving Nicole

Ingredients

• ✓ cucumber
• olive oil
• sesame oil
• extra-firm tofu
• water
• soy sauce
• garlic
• brown sugar
• cornstarch
• ancho chile pepper
• green onion
• carrot
• cabbage
• cilantro
• egg roll wrapper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir, until lightly browned on one side, 2 to 3 minutes. Flip using chopsticks; cook and stir until lightly browned on other side, 2 to 3 minutes. Repeat with remaining tofu.
3. 3 Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if sauce gets clumpy.
4. 4 Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in sauce until coated. Spoon tofu filling down middle of each egg roll wrapper; roll wrapper around the filling. Wet edges of each wrapper with water so they stick together. Arrange egg rolls on the prepared baking sheet; coat with cooking spray.
5. 5 Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

By bananaholic

Ingredients

• ✓ cucumber
• carrot
• savoy cabbage
• avocado
• nori
• sriracha sauce
• vegan mayonnaise
• garlic
• onion
• olive oil
• firm tofu
• salt
• white sugar
• rice vinegar
• vegetable oil
• salt
• water
• short-grain sushi rice

Instructions

1. 1 Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or a thin wooden spoon. Reduce the heat to low, cover, and cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
2. 2 Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from the heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until mixture is slightly wet and sticky but not gooey; you may not need all of the liquid.
3. 3 Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
4. 4 Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
5. 5 Mix vegan mayonnaise and Sriracha together in a small bowl.
6. 6 Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
7. 7 Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
8. 8 Remove sushi roll from the plastic wrap, slice into pieces, and top with the Sriracha mayonnaise.

By i-have-the-munchies

Ingredients

• ✓ cucumber
• soba noodle
• soba noodle
• red pepper flakes
• white sugar
• ginger
• soy sauce
• rice vinegar
• orange
• garlic
• red bell pepper
• green onion
• carrot
• sesame seed
• peanut
• peanut oil
• firm tofu
• water
• tamarind pod

Instructions

1. 1 Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
2. 2 Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
5. 5 Bake in the preheated oven until golden brown, 45 to 60 minutes.
6. 6 Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
7. 7 Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
8. 8 Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
9. 9 Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
10. 10 Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.

By Jocelyn Helling

Ingredients

• ✓ cucumber
• green onion
• cilantro
• monosodium glutamate
• white pepper
• salt
• white sugar
• fish sauce
• soy sauce
• sriracha sauce
• jasmine rice
• carrot
• pea
• garlic
• onion
• sesame oil
• water
• egg
• canola oil

Instructions

1. 1 Heat 2 teaspoons canola oil in a large skillet or wok over high heat until smoking. Beat eggs and water together in a bowl until smooth, then pour into the skillet. Cook eggs in hot oil briefly to begin to firm, then scramble lightly with a wooden spoon until cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
2. 2 Pour 1 teaspoon sesame oil into the same skillet. Add enough canola oil to cover the cooking surface and heat to smoking. Sauté onion and garlic in hot oils until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the skillet.
3. 3 Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.
4. 4 Stir Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into rice mixture; continue to cook and stir until rice grains no longer stick together, 2 to 3 minutes more. Remove the skillet from heat. Sprinkle cilantro and 2 tablespoons green onion over rice; toss to mix.
5. 5 Peel cucumber skin with a vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve fried rice in the middle of the platter; top with remaining 2 tablespoons green onion and additional white pepper.

By Gigachip

Ingredients

• ✓ cucumber
• tomato
• green onion
• cilantro
• long grain rice
• salt
• chicken stock
• cilantro
• ginger root
• garlic
• shallot
• sesame oil
• vegetable oil
• sesame oil
• salt
• green onion
• ginger root
• garlic
• chicken

Instructions

1. 1 Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge chicken breast-side down into the water.
2. 2 Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning chicken over half way through.
3. 3 While chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.
4. 4 When chicken is cooked, remove it from the pot, and place under cold running water to tighten the skin; rub the skin with sesame oil and chop chicken into pieces. Place chicken pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

By blublotch

Ingredients

• ✓ cucumber
• paprika
• turmeric
• salt
• lime
• lemon
• white sugar
• soy sauce
• rice vinegar
• olive oil
• garlic
• jalapeno pepper
• ginger root
• cilantro
• basil
• green onion
• red onion
• red bell pepper
• romaine lettuce
• olive oil
• rice noodle

Instructions

1. 1 Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
2. 2 Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
3. 3 Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

By christinadavis

Ingredients

• ✓ cucumber
• red onion
• white wine vinegar
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ cucumber
• salt
• red onion
• white vinegar
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ cucumber
• sour cream
• yogurt
• parsley
• cilantro
• cumin
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ cucumber
• cherry tomato
• italian seasoning
• garlic
• onion
• salt
• black pepper
• salad dressing

Instructions

1. 1 Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
2. 2 Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
3. 3 Cover and chill salad for 1 hour. Toss well before serving.

By Candy Apple