CUCUMBERS WITH DRESSING
It wouldn't be summer if Mom didn't make lots of these creamy cucumbers. Just a few simple ingredients-mayonnaise, sugar, vinegar and salt-dress up slices of this crisp garden vegetable. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.
Nutrition Facts : Calories 283 calories, Fat 27g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 286mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY CUCUMBER DRESSING
Use this delicious dressing on a fresh green salad.
Provided by Michele O'Sullivan
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 2 g, Cholesterol 4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 159.8 mg, Sugar 1.4 g
CUCUMBERS WITH DRESSING
This recipe is a family summer tradition. Refreshing! You may also add onions if you desire.
Provided by Melissa Schmitt
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 8.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 230.1 mg, Sugar 6.5 g
'DRESSED' CUCUMBER
A Barbadian spin on cucumber salad, almost always served as a side dish with main meals. Also used (with the addition of parsley and a touch of allspice) as the 'pickle' in 'soused' meats (pork, lamb, beef/oxtails, chicken). Fresh lime juice is the key to this delicious salad.
Provided by Patrice G. Ward
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cucumber, onion, pepper, lime juice, salt, hot sauce, and water in a bowl; toss to combine. Refrigerate until the flavors blend, at least 1 hour. Serve cold.
Nutrition Facts : Calories 32.7 calories, Carbohydrate 7.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, Sodium 10.7 mg, Sugar 3.7 g
CUCUMBER RANCH DRESSING
Ranch dressing pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/4 cups
Number Of Ingredients 10
Steps:
- Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired.
SIMPLY, SIMPLE CUCUMBER SLICES IN VINEGAR DRESSING- LONGMEADOW
Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut in half lengthwise. Using a small spoon scoop out the seeds and watery center from each half, forming a shallow groove down the center.
- Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick, or use a mandolin to get even, thin slices.
- Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
- Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
- In another medium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy salt. Stir until the sugar is completely dissolved.
- Pour the vinegar mixture over the cucumbers, adding onion slices, the chopped chives, and red pepper flakes (if using). Stir to combine, serve, or refrigerate up to 12 hours or overnight and serve cold, with a slotted spoon on the side.
- Oh boy!
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
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Cuisine SaladTotal Time 1 hrCategory SaladCalories 28 per serving
- Thinly slice the shallots. In a small container, stir together the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
- Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don’t need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
- When ready to serve, gently stir together the cucumbers and dressing (don’t stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you’d like to prepare it in advance, refrigerate the components separately until serving.
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