Cold Cucumber Salad Food

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COLD CUCUMBER SALAD



Cold Cucumber Salad image

This is it! And it's so easy! This is based on a recipe from Ken Hom's book, Quick & Easy Chinese Cooking. This salad transcends "Asian" -- we double it and serve this at any summer time BBQ and also bring it to potlucks. This is always a hit. Best of all, my picky DH loves it! In Ken Hom's own words, "Here is a really quick and easy recipe in which you salt the cucumbers and sweat the moisture from them for 15 minutes. They acquire a cooked texture without cooking and make a charming first course. They can also serve as a picnic dish or as part of a summer salad."

Provided by mersaydees

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb cucumber
2 teaspoons salt
1 tablespoon finely chopped shallot
2 teaspoons finely chopped garlic
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons Chinese white rice vinegar
2 teaspoons sugar
1 small fresh red chile, finely chopped
1 tablespoon toasted sesame oil
1/4 cup sweet red pepper, cut in strips and blanched (optional)

Steps:

  • Peel cucumbers and slice in half lengthwise.
  • Using a teaspoon, carve out the bitter seeds and discard.
  • Cut the cucumbers into 3x1/2-inch slices. Place cucumber slices in a colander and sprinkle salt over them. Stir the cucumber slices in order to distribute the salt as evenly as possible. Allow to drain for 15 minutes while you make the sauce.
  • Whisk sauce ingredients together in small bowl.
  • Rinse the cucumber slices, drain, pat dry with paper towels, then mix with the sauce and allow to marinate 10 minutes.
  • Garnish with red pepper strips, if using.

COLD CUCUMBER SALAD



Cold Cucumber Salad image

A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.

Provided by carmenskitchen

Categories     Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup sugar
1/3 cup water
1 teaspoon white pepper
1/2 teaspoon salt
1 1/2 cups cider vinegar
3 large cucumbers, peeled and thinly sliced
1 small onion, quartered
2 small heirloom tomatoes, quartered
1/4 cup chopped fresh parsley

Steps:

  • Mix sugar, water, white pepper and salt in medium saucepan.
  • Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
  • Pour mixture over vegetables, cover and refrigerate for several hours before serving.

COLD CUCUMBER SALAD



Cold Cucumber Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 8

1 teaspoon salt
1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seed
1/4 cup vegetable oil
5 cups cucumber slices (about 3 Persian or Kirby cucumbers; see Cook's Note)
1 medium sweet onion, thinly sliced into rings
1 large yellow bell pepper, thinly sliced

Steps:

  • In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
  • In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

COLD CUCUMBER SALAD



Cold Cucumber Salad image

"Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days."

Provided by Trisha Yearwood

Time 8h35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seeds
1/4 cup vegetable oil
Salt
5 small Kirby cucumbers, sliced (5 cups)
1 medium sweet onion, thinly sliced in rings
1 large red or yellow bell pepper, thinly sliced

Steps:

  • In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
  • In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.

CREAMY DILLED CUCUMBER SALAD



Creamy Dilled Cucumber Salad image

This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. -Patty LaNoue Stearns, Traverse City, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 English cucumbers, thinly sliced
1 teaspoon salt
1-1/2 cups sour cream
1/4 cup thinly sliced red onion
1/4 cup snipped fresh dill
2 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon coarsely ground pepper

Steps:

  • Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.

Nutrition Facts :

CUCUMBER SALAD



Cucumber Salad image

There's nothing better than warm weather and a good meal. This fresh and easy Cucumber Salad is a perfect addition to any cookout. From seafood to grilled meat, these paper-thin slices of cucumber are tossed in a light vinegar mixture. Let them marinate for a few hours to heighten the flavor profile. Pair our cucumber vinegar salad with grilled chicken or teriyaki chicken. Make sure to add this Cucumber Salad recipe to your summer meal must-makes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 6

Number Of Ingredients 7

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired

Steps:

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g

COLD-POACHED SALMON WITH CUCUMBER SALAD



Cold-Poached Salmon with Cucumber Salad image

This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for a simple but sophisticated spring or summer lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 8 to 10

Number Of Ingredients 11

1 (3- to 4-pound) skinless salmon filet, bones removed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 shallots, halved and sliced
1 bulb fennel, trimmed and chopped
1 leek, trimmed and chopped
1 tablespoon pink peppercorns
1 cup white wine, such as pinot blanc
Cucumber and Onion Salad, for serving
Honey Mustard Mayonnaise, for serving
Rye bread, for serving

Steps:

  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

COLD CUCUMBER SALAD WITH FETA AND BELL PEPPER



Cold Cucumber Salad with Feta and Bell Pepper image

This is a recipe that is both healthy and delicious! The whole family will love this cucumber salad!

Provided by jacobelicramer

Categories     Cucumber Salad

Time 10m

Yield 1

Number Of Ingredients 8

½ large cucumber, thinly sliced
1 mini pepper, diced
2 tablespoons cubed feta cheese
1 clementine, juiced
1 tablespoon mayonnaise
1 teaspoon white sugar
1 pinch dried dill weed
salt and freshly ground black pepper to taste

Steps:

  • Set out cucumber slices decoratively on a plate and scatter diced mini pepper and feta cheese on top.
  • Stir together clementine juice, mayonnaise, and sugar in a small jar with a lid. Season with dill, salt, and pepper. Cover jar and shake until dressing is well combined. Drizzle dressing over cucumber mixture.

Nutrition Facts : Calories 249 calories, Carbohydrate 25.8 g, Cholesterol 22.1 mg, Fat 15.5 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 4.6 g, Sodium 296.2 mg, Sugar 17.8 g

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