Creamy Cucumber Salad With Curry Recipes

CURRIED CUCUMBERS

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.

DAD'S CREAMY CUCUMBER SALAD

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.

CREAMY CUCUMBER SALAD RECIPE

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

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.

CUCUMBER SALAD

Steps:

• Slice the cucumber and place the rounds into a medium-sized bowl.
• Add the remaining ingredients and toss to coat.

CREAMY DILLED CUCUMBER SALAD

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.

CREAMY CUCUMBER SALAD

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)

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.

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.

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.

CREAMY CUCUMBER SALAD

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.

CREAMY CUCUMBER SALAD

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

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.