CRAB SALAD
This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that's perfect served over lettuce, with crackers, or in a sandwich.
Provided by Sara Welch
Categories Salad
Time 11m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a large bowl. Stir gently to combine.
- Serve immediately, or cover and chill for up to 2 days.
- Sprinkle with additional chopped dill for garnish if desired.
Nutrition Facts : Calories 309 kcal, Carbohydrate 21 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 625 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)
Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.
Provided by xerxes2695
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
- Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g
CUCUMBER SALAD
This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
- Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.
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.
SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
CUCUMBER SALAD
Provided by Ruth Cousineau
Categories Salad Mustard No-Cook Christmas Vegetarian Dinner Cucumber Healthy Christmas Eve Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
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 CRAB PASTA SALAD
This is best when it has time to chill. I've only had this using imitation crab, let me know if you used real crab with it. This is another recipe from my dad that people ask for every time they eat it. It's a good make ahead dish for pot lucks, etc. Prep time does not include chill time, although you could keep all your ingredients (including prepared noodles) in the fridge until you have time to assemble it.
Provided by Brittta
Categories Crab
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Please note: cucumber and crab amounts are to your preference. The amounts listed here are a pretty good veggie/crab to noodle ratio.
- Do not use noodles larger than the medium shells. You can use smaller shell noodles, though.
- Boil noodles. Rinse well and let drain for quite a while. Stir them often when draining them to make sure all the water is out of the shells. The less water on them, the better the salad dressing sticks to them.
- Slice cucumber (with or without skin) to your preference. I typically slice it in half lengthwise, then do about 1/8 thin slices.
- Chop the imitation crab into chunks and add to the noodles.
- Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring.
- If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything. You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl.
- Chill until serving.
- If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated. Pour the dressing on just before serving.
- Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time.
- Optional: For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.
Nutrition Facts : Calories 217.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.1, Sodium 385.2, Carbohydrate 42.2, Fiber 1.9, Sugar 4.5, Protein 9.7
CUCUMBER CRAB SALAD
The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.
Provided by TishT
Categories Crab
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice and dry the cucumbers well(remember to slice thin), also drain the crab.
- Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle.
- Lightly toss all ingredients together in a bowl and serve.
Nutrition Facts : Calories 90.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 881.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.8, Protein 10.5
CUCUMBER SALAD
This is the creamy cucumber salad recipe we've been making forever. It's the perfect balance of creamy and crunchy and it goes well with nearly every main dish. It's super simple to make and is always a hit!
Provided by Kristen Stevens
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Slice the cucumber and place the rounds into a medium-sized bowl.
- Add the remaining ingredients and toss to coat.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 71 kcal, Sugar 2 g, Sodium 196 mg, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 2 g, Cholesterol 4 mg, UnsaturatedFat 4 g
CRAB AND CUCUMBER SALAD WITH SWEET VINEGAR DRESSING (AMAZU)
Crab and Cucumber Salad is a simple salad, and the crab meat makes this salad a little bit luxurious. It is a refreshing light salad and the sweet vinegar dressing goes so well with the crab meat.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Time 15m
Number Of Ingredients 7
Steps:
- Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.
- Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
- Squeeze the water out of the cucumbers and put it in a mixing bowl.
- Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).
- If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).
- Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).
- Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.
CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SUNOMONO (JAPANESE CUCUMBER SALAD)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Provided by Jessie Price
Categories Healthy Cucumber Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g
KACHUMBER (INDIAN CUCUMBER SALAD)
Steps:
- Enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 78 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
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