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Beijing-Style Smashed Cucumber Salad Recipe

Beijing-Style Smashed Cucumber Salad
Source: Kraft

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Ingredients

  • Beijing-Style Black Vinaigrette
  • 1-1/4 cups Chinese aged black vinegar
  • 3/4 cup water
  • 1/2 cup soy sauce
  • 1/2 cup chopped fresh coriander (cilantro)
  • 4 green onions, chopped
  • 2 Tbsp. chopped cane sugar
  • 1 red chile, chopped
  • 1 piece gingerroot (1 inch), sliced
  • 3 cloves garlic, smashed
  • 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
  • Salad
  • 1 small Chinese donut
  • 3 small English cucumbers
  • 1 roasted red pepper, cut into 1/2-inch-thick slices
  • 4 green onions, sliced
  • 1/2 cup Kraft Asian Sesame Dressing
  • 1 tsp. sesame seed, toasted
  • 4 sprigs fresh coriander (cilantro)
PREP TIME
15m
COOK TIME
15m
TOTAL TIME
30m
YIELD
Makes 18 servings, 1/2 cup (125 mL) each.

Instructions

  • 1. Beijing-Style Black Vinaigrette:
  • 2. Combine ingredients. Let stand 10 min. or until cane sugar is dissolved, stirring occasionally. Strain liquid; set aside. Discard strained solids.
  • 3. Salad:
  • 4. Cut donut into 1/4-inch-thick slices; place in single layer on baking sheet. Bake 5 min. or until lightly browned, turning after 3 min.
  • 5. Smash cucumbers with side of knife; cut into 1/2-inch-thick slices. Place in medium bowl. Add peppers, onions and Beijing-Style Black Vinaigrette; toss to coat.
  • 6. Drizzle with sesame dressing. Sprinkle with donut slices, sesame seed and coriander. Serve immediately.

Dinner

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A recipe from Kraft

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