Cucumber Salad With Horseradish Mustard Recipes

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CUCUMBER SALAD (WITH HORSERADISH & MUSTARD)

This is a easy and different way to use up those cucumbers from the garden. The horseradish and mustard add just the right amount of bite without being too spicy. Adapted from epicurious.com.

Provided by Jo Anne

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Cucumber Salad (With Horseradish & Mustard) image

Steps:

  • Slice cucumbers approximately 1/8 inch thick.
  • Sprinkle sliced cucumbers with salt and let stand for 15 minutes; rinse, drain and pat dry.
  • Mix together the vinegar, sugar, mustard, horseradish and dill. Add to cucumbers along with the sliced onions. Let stand for 15 minutes.
  • This will keep in the refrigerator for a few days.

Nutrition Facts : Calories 94.5, Fat 0.8, SaturatedFat 0.1, Sodium 885.6, Carbohydrate 20.8, Fiber 1.4, Sugar 16.3, Protein 1.6

2 English cucumbers (or burpless or seeded regular cukes)
2 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup sugar (or 2 T Splenda blend)
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1/2 cup thinly sliced onion, broken into rings

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

Provided by Food Network

Time 2h40m

Yield 4 Servings

Number Of Ingredients 14



Pan Seared and Roasted Salmon with Crisp Cucumber Salad; Horseradish Dijon Sauce image

Steps:

  • Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
  • Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
  • Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
  • Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

3 medium cucumbers (8 ounces each)
1 tablespoon kosher salt, plus more to season
1/2 medium red onion, peeled and sliced very thinly
1 red pepper, seed and ribs removed, thinly sliced
2 1/2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 cup roughly chopped fresh dill
1 1/2 cups clabber cream or creme fraiche
3 to 4 tablespoons freshly ground horseradish (or prepared, spicy horseradish, drained)
3 tablespoons Dijon mustard
Freshly ground pepper
4 (7-ounce) salmon fillets, with skin
1 tablespoon olive oil
2 teaspoons butter, room temperature

CUCUMBER DILL SALAD

Provided by Alison Attenborough

Yield Serves 4

Number Of Ingredients 7



Cucumber Dill Salad image

Steps:

  • Add vinegar, Dijon mustard, honey, salt, and pepper to a jar with a lid and shake well to mix. Add onion; let pickle for 30 minutes.
  • Stir together cucumber and dill in a bowl; drain excess water. Toss salad with dressing and onions just before serving.

1/8 cup rice vinegar
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
Sea salt Freshly ground pepper
1/2 red onion, thinly sliced
1 English cucumber, cut into lengthwise slices with a vegetable peeler
1 tablespoon chopped dill

CUCUMBER-MUSTARD SALAD

I first tried this in an a restaurant in the Jewish Quarter of Krakow. It struck me as so simple and so good, I had to find a recipe.

Provided by IsisShuru

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Cucumber-Mustard Salad image

Steps:

  • Whisk the vinegar, mustard, sugar and salt in a bowl. Add oil slowly while whisking.
  • Halve the cucumber and seed it by running a small spoon down the center. Cut into 1/8 to 1/4 inch slices.
  • Toss the cucumber and dill with the dressing to coat.

Nutrition Facts : Calories 49, Fat 3.5, SaturatedFat 0.5, Sodium 320.4, Carbohydrate 4.5, Fiber 0.5, Sugar 2.9, Protein 0.6

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt (to taste)
1 1/2 teaspoons sugar
1 tablespoon olive oil
1 large seedless cucumber, peeled
2 tablespoons dill, fresh and chopped

CUCUMBER SALAD WITH MUSTARD DRESSING

Provided by Jean Anderson

Categories     Salad     Milk/Cream     Mustard     Side     Marinate     No-Cook     Vegetarian     Yogurt     Wheat/Gluten-Free     Cucumber     Oktoberfest     Chill     Dill     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7



Cucumber Salad with Mustard Dressing image

Steps:

  • Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill overnight.

1 cup half-and-half
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup moderately finely snipped fresh dill
1 1/4 pounds Kirby cucumbers, peeled and thinly sliced

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