CURRIED CUCUMBERS
This is a variation of a cucumber salad I once enjoyed at a salad bar. I use mayonnaise to cut the tartness of the sour cream. It has a rich flavor, too! Reduce calories by using "light" sour cream and mayonnaise.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine first seven ingredients. Toss with cucumbers and onion slices. Chill 2-3 hours. , Stir just before serving. Adjust salt and pepper to taste; garnish with parsley if desired.
Nutrition Facts : Calories 141 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
DAD'S CREAMY CUCUMBER SALAD
This was my Dad's recipe and one of our family's all-time summer favorites.
Provided by MHudson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
- Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g
CREAMY CUCUMBER SALAD RECIPE
Number Of Ingredients 6
Steps:
- In a large bowl, combine the mayonnaise, dill, chives, vinegar, and season to taste with salt and pepper. Mix well. Add the cucumber slices to the bowl, and stir gently until everything is combined. Refrigerate or serve right away.
CREAMED CUCUMBER SLICES
This is the only recipe I can think of that my mother and grandmother use to make.
Provided by GEEKSWIFE1
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 6 g, Cholesterol 22.1 mg, Fat 44 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 320.1 mg, Sugar 3.5 g
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
CREAMY DILLED CUCUMBER SALAD
This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. -Patty LaNoue Stearns, Traverse City, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.
Nutrition Facts :
CREAMY CUCUMBER SALAD
A simple recipe for a delicious creamy cucumber salad that is plant-based, vegan, low-fat, and oil-free. Great for BBQ parties!
Provided by zana
Categories Salad
Time 20m
Number Of Ingredients 5
Steps:
- Clean and peel the cucumbers. Taste both ends of each cucumber for bitterness. Remove any bitter parts.
- Cut the cucumbers as thinly as possible. Use a mandoline, a shredder, or a food processor.
- Put the thinly diced cucumbers into a bowl and add a generous pinch of salt. Masage it with your hands and make sure it distributes evenly. Leave it to rest for 10 minutes.
- Finely dice a small onion. Finely dice spring onions, chives, or dill, if using for garnish.
- Grab a hand-full of cucumbers and squeeze the liquid out. Transfer the squeezed cucumbers into a clean bowl.
- Add soy yogurt and finely diced onions. Stir to combine. Add freshly ground black pepper and garnish to taste. Serve immediately or keep in the fridge up to 3 days.
CREAMY CUCUMBER TAHINI SALAD DRESSING (VEGAN)
A creamy vegan dressing that is addictive over any number of veggies.
Provided by Megan Gilmore
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any seasoning to taste, and then chill until ready to serve. Like most dressings, the flavor gets even better the longer it sits, and it also thickens a bit. (Feel free to add a splash of water if you need to thin it out later.)
- Store any leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts : Calories 485 kcal, Carbohydrate 25 g, Protein 14 g, Fat 40 g, SaturatedFat 5 g, Sodium 616 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAMY CUCUMBER SALAD RECIPE
Steps:
- Line a baking sheet or wide bowl with 1-2 paper towels.
- Scatter CUCUMBER slices on paper towel in a single layer and lightly sprinkle SEA SALT over the surface. Repeat this with a second layer.
- Allow cucumbers to rest 15 minutes (this brings moisture to the surface). Use a towel to pat the resting cucumbers dry, then transfer to a mixing bowl.
- For the dressing: In a separate mixing bowl, whisk together SOUR CREAM, GARLIC, DILL, BLACK PEPPER, and WHITE VINEGAR.
- For the salad: Add RED ONIONS and DRESSING to the sliced cucumbers and toss until well-combined. Serve immediately or refrigerate in an airtight container until ready to serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 78 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 303 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
KAKDI KOSHIMBIR | KHAMANG KAKDI
Steps:
- Peel the cucumbers, finely dice and keep in a medium bowl.
- Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.
- Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.
- If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.
Nutrition Facts : Calories 94 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 621 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY CUCUMBER SALAD
This Creamy Cucumber Salad is made with vegan sour cream, dill, garlic, vinegar and comes together in under 10 minutes. It is a tasty and refreshing dish that the whole family will always love. So easy, but you won't believe how good this tastes until you've tried it.
Categories Salad Recipes
Time 5m
Number Of Ingredients 8
Steps:
- Slice the cucumbers really thinly. I used a food processor to get the result you see on my step by step pictures above. Alternatively, slice with a sharp knife. Peel the cucumber, if you prefer this.
- Give all the dressing ingredients into a bowl and combine well. Add the cucumbers, onions, and dill and toss everything.
Nutrition Facts : Calories 93 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 599 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CREAMY CUCUMBER SALAD
Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
- Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
- Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
- To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
CREAMY CUCUMBER SALAD WITH CURRY
Salade de Concombre à la Crème au Curry. Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon.
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- DRESSING:.
- In small bowl, combine crème fraîche, yogurt, curry powder, and salt. Stir to mix well. Taste for seasoning.
- SALAD:.
- Place cucumbers in shallow bowl.
- Pour dressing over the cucumbers and toss gently to coat evenly.
- TIP: Toss salad just before serving, because cucumbers will give off a fair amount of liquid, even if they have already been salted and drained.
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- Thinly slice the shallots (separate them into rings with your fingers). In a small container, stir together the shallots with the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
- Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don’t need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
- When ready to serve, gently stir together the cucumbers and dressing (don’t stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you’d like to prepare it in advance, refrigerate the components separately until serving.
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- To a small bowl add yogurt, vinegar, honey, fresh dill, lemon zest and salt. Whisk to combine everything until smooth.
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4.3/5 Estimated Reading Time 6 mins
- Begin by slicing the cucumber and placing it in a strainer. Sprinkle the cucumber with 1/2 teaspoon salt and mix. Place the strainer in a bowl and let the cucumbers sit for at least 15 minutes to draw out the water. Set aside.
- Next, make the creamy cucumber sauce. Place Greek yogurt, apple cider vinegar, lemon juice, honey, 1/4 teaspoon salt, garlic powder, and pepper into a large bowl and whisk the ingredients together.
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- Wash your cucumbers and pat them dry with a kitchen towel. Then slice lengthwise and chop into small pieces. Or optionally slice into thin slices.If you want to salt the cucumbers to remove excess liquid, then do it at this point. Add the cucumber to a large bowl or sieve and sprinkle with salt. Leave to rest for 20-30 minutes, lightly squeeze out the excess liquid and blot with some kitchen towel - then continue with the recipe.
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