SWEET AND TANGY CUCUMBER SALAD
This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET CUCUMBER SALAD
Pair this simple side with any grilled entree for a fabulous hot-and-cold combination you're sure to love. -Marlene Kroll, Chicago, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET CUCUMBER AND MANDARIN ORANGE SALAD
Here's one I've yet to try- from "At Home in the Kitchen" by Jorg Morgan. Her recipes are usually grand!! Prep time includes chilling time.
Provided by Kizzikate
Categories Oranges
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumbers, oranges, and onion rings.
- In a small bowl, stir together the sugar and vinegar until the sugar dissolves.
- Pour the vinegar mixture over the cucumber salad. Toss well.
- Add chopped tarragon. Season with salt and pepper.
- Chill 1 hour before serving.
Nutrition Facts : Calories 77.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 18.4, Fiber 2.2, Sugar 12.9, Protein 1.5
CHINESE CUCUMBER SALAD
Provided by Food Network Kitchen
Categories appetizer
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the cucumbers and red bell pepper. Chill before serving.
DAD'S CREAMY CUCUMBER SALAD
This was my Dad's recipe and one of our family's all-time summer favorites.
Provided by MHudson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
- Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g
CUCUMBER SALAD WITH SPICY ASIAN DRESSING
Our Spicy Asian Dressing makes this cucumber salad stand out.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 3
Steps:
- Toss together all ingredients.
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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