Curried Kraft Creamy Cucumber Noodle Salad Recipes

Steps:

• Cook the noodles in boiling water until barely tender.
• Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
• Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
• Stir well.
• Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
• Peel and seed the cucumber.
• Cut into quarters lengthwise, then into thin sticks.
• Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

Steps:

• Blend all ingredients in a high speed blender, adding water as needed.
• If using fresh dill, blend 1/2 of it at first, them add the rest after the cucumbers and cashews are smooth!
• Dressing will thicken in fridge.

Steps:

• Peel the cucumber and slice as thin as you can, peel and cut the onions as thin as you can. Add both to a serving dish.
• Sprinkle with salt and add the juice - stir to combine.
• Cover and chill for 1 hour.

Steps:

• DRESSING:.
• In small bowl, combine crème fraîche, yogurt, curry powder, and salt. Stir to mix well. Taste for seasoning.
• SALAD:.
• Place cucumbers in shallow bowl.
• Pour dressing over the cucumbers and toss gently to coat evenly.
• TIP: Toss salad just before serving, because cucumbers will give off a fair amount of liquid, even if they have already been salted and drained.