Cool Cucumber And Rice Salad Recipes
CUCUMBER SALAD I
No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.
Provided by annnn
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine cucumbers and red onion in a salad bowl.
- In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 11.3 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 691 mg, Sugar 8 g
COOL CUCUMBER AND RICE SALAD
From the Chicago Tribune, as adapted from Deborah Madison's "The New Vegetarian Cooking for Everyone". I have not tried this yet, but it sounds refreshing and just the thing for a potluck.
Provided by duonyte
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook rice until tender, drain, and briefly rinse with cool water. Spread on a kitchen towel, cover with another towel, and gently pat dry.
- Meanwhile, put the cucumbers, parsley, dill and mint in a large bowl.
- Combine the onions, salt, vinegar and oil to make the dressing.
- While the rice is still warm, stir it into the cucumber mix, adding the dressing and the yogurt. Toss gently with a wide spatula. Taste for salt and pepper.
- Serve tepid or chilled on lettuce leaves.
- Note: I made this without the yogurt, as I had none, and it tasted great without it, too. You might want to stir yogurt to loosen it, to facilitate incorporating it into the salad. I think any number of herbs would taste good in this, so use what you have available. I added some lemon balm.
Nutrition Facts : Calories 260.1, Fat 7.9, SaturatedFat 1.5, Cholesterol 2.6, Sodium 114.9, Carbohydrate 42.4, Fiber 1.5, Sugar 2.8, Protein 5
CRISP & SPICY CUCUMBER SALAD
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
RICE SALAD WITH CUCUMBER, LEMON AND SCALLION
Provided by Molly O'Neill
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
- Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 3 grams
PERSIAN CUCUMBER AND PURPLE RICE SALAD
Provided by Andrea Albin
Categories Rice Side Vegetarian Dinner Lemon Cucumber Healthy Vegan Party Potluck Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
- Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
- Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
RICE, ASPARAGUS AND CUCUMBER SALAD
This is a tasty rice salad with lots of fresh green veggies.
Provided by Barrett
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
- Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
- Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
- Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g
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