Cucumber Mustard Salad Food

CUCUMBER TOMATO SALAD

Steps:

• Place onion in a glass or ceramic bowl. Cook coriander and mustard seeds in a large saucepan over medium heat, stirring occasionally, until seeds begin to pop, 1 to 2 minutes. Add cumin seeds and cook, stirring, until fragrant, 10 seconds. Add vinegar, sugar, 1 tablespoon salt, and 1 cup water. Simmer, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over onion. Let stand until room temperature. Cover and refrigerate at least 1 hour or up to 2 days. Drain, reserving 1/4 cup pickling liquid.
• To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.

CUCUMBER SALAD

Steps:

• Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
• Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
• Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

CUCUMBER-MUSTARD SALAD

Steps:

• Whisk the vinegar, mustard, sugar and salt in a bowl. Add oil slowly while whisking.
• Halve the cucumber and seed it by running a small spoon down the center. Cut into 1/8 to 1/4 inch slices.
• Toss the cucumber and dill with the dressing to coat.

SIMPLE MEDITERRANEAN CUCUMBER SALAD

Steps:

• Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
• Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
• Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

CUCUMBER MUSTARD AND DILL SALAD

Steps:

• Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
• Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
• Add cucumber and dill to vinaigrette, tossing to coat.

CUCUMBER-ONION SALAD

Steps:

• Mix vinegar, mustard, parsley and sugar until blended.
• Combine remaining ingredients in large bowl. Add vinegar mixture; mix lightly.
• Refrigerate 1 hour.

CUCUMBER SALAD (WITH HORSERADISH & MUSTARD)

Steps:

• Slice cucumbers approximately 1/8 inch thick.
• Sprinkle sliced cucumbers with salt and let stand for 15 minutes; rinse, drain and pat dry.
• Mix together the vinegar, sugar, mustard, horseradish and dill. Add to cucumbers along with the sliced onions. Let stand for 15 minutes.
• This will keep in the refrigerator for a few days.

CHOPPED CUCUMBER MUSTARD PICKLES

Steps:

• Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
• In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
• Boil for 5 minutes.
• Add cucumbers and onions to liquid.
• Bring to a boil. Fill hot jars and put hot lids on and seal.

APPLE PEAR CUCUMBER SALAD

Steps:

• For the Dressing:.
• Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
• For the Salad:.
• Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
• Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
• If cucumber is waxed, peel it; otherwise leave skin on.
• Slice onion any way you like.
• Add all to bowl with dressing and toss to coat.

CUCUMBER SALAD WITH MUSTARD DRESSING

Steps:

• Cut cucumbers into 1/8-inch-thick slices and in a bowl layer slices, sprinkling each layer with salt. Chill cucumbers, covered, 2 hours.
• In a colander drain cucumbers and rinse thoroughly. Drain cucumbers well and squeeze dry in handfuls. Pat cucumbers dry on towels. In a bowl stir together mustard, vinegar, and sugar and stir in cucumbers and dill.

CUCUMBER SALAD WITH MUSTARD DRESSING

Steps:

• Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill overnight.

CUCUMBER, MUSTARD, AND DILL SALAD

Steps:

• Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
• Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
• Add cucumber and dill to vinaigrette, tossing to coat.

INDIAN CUCUMBER SALAD

Steps:

• Halve the cucumber lengthways, then scoop out the seeds and slice. Mix with mustard seeds, vinegar and sugar.