Cold Cucumber Salad Food

CUCUMBER SALAD

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.

COLD CUCUMBER SALAD

Steps:

• Place cucumber slices in glass bowl. Sprinkle with salt and vinegar. Cover and let stand for 30 minutes.
• Pour off excess liquid and drain cukes in colander for about 30 minutes to allow complete drainage.
• Pat excess moisture off cucumbers with a paper towel. Add mayonnaise, sour cream, dill and pepper. Mix well. Season as needed with salt and pepper. Cover and refrigerate until serving time.

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)

Steps:

• Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
• Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
• Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
• Add chopped green onions and mix again.
• YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

COLD-POACHED SALMON WITH CUCUMBER SALAD

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

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.

COLD CUCUMBER SALAD

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.

KACHUMBER (INDIAN CUCUMBER SALAD)

Steps:

• Enjoy.

COLD CUCUMBER SALAD WITH FETA AND BELL PEPPER

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.

COLD CUCUMBER SALAD

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.