Taco Cucumber Salad Food

TANGY CUCUMBER SLAW FOR TACOS

Steps:

• Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
• Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.

SIMPLE TACO SALAD

Steps:

• 1. Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili beans, chili powder and reserved liquid from tomatoes. Cook 2 minutes or until hot; set aside.
• 2. Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes.

TACO-CUCUMBER SALAD

Steps:

• Peel and slice cucumbers very thinly. Oscar Wilde-style thin, people.
• Add taco mix and lemon juice.
• Mix. Chill. Enjoy.

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
• Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
• Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
• Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
• Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

TACO BURGERS WITH CUCUMBER SALAD

Steps:

• In a medium bowl, whisk sugar into jalapeno liquid until dissolved. Cut 4 slices tomato and reserve for burgers. Cut remaining tomato into 3/4-inch pieces and add to dressing. Stir in cucumber and onion. Season with salt and pepper.
• In another medium bowl, combine beef and chili powder. Form into 4 patties and season with salt and pepper. In a large nonstick skillet, cook burgers over medium-high until cooked through, about 8 minutes total, flipping once. Serve burgers on buns with tomato slices, pickled jalapenos, and shredded lettuce, alongside cucumber salad.

CREAMY CUCUMBER SALAD

Steps:

• Using a Japanese mandolin or a sharp knife, thinly slice the cucumbers about 1/16-inch thick. Place the sliced cucumbers in a large colander and toss well with 1 teaspoon kosher salt. Place the colander over a large bowl and allow the cucumbers to sit and begin to drain for 10 minutes.
• Meanwhile, whisk together the sour cream, white balsamic vinegar, olive oil, mint, chives and the remaining 1/8 teaspoon salt in a large bowl. Set aside.
• Using your hands or a rubber spatula, squeeze or press out the excess water from the cucumbers. It is best to work in small batches to extract as much water as possible. Add the squeezed cucumbers to the sour cream dressing. Using a rubber spatula, toss the cucumber in the dressing until well coated, and serve.

CREAMY CUCUMBER SALAD

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

EASY TANGY CUCUMBER SALAD

Steps:

• Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.

CRISP & SPICY CUCUMBER SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

SPICY CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise and remove seeds.
• Slice the cucumbers thinly
• Place cucumbers, onions and chillies in a bowl
• Combine remaining ingredients (except the peanuts) and drizzle over the salad
• Toss well, (at this point you may place the salad in the fridge for an hour or so but I like to finish it and serve at once)
• Garnish with the peanuts & serve.

EASY CUCUMBER SALAD

Steps:

• Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

TANGY CUCUMBER SALAD

Steps:

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.