Cucumber Raisin Salad Recipes

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CUCUMBER RAISIN SALAD



Cucumber Raisin Salad image

I'm going through all of my old recipe magazines and posting the recipes so I can finally ditch the mags. This is from a 1997 issue of Taste of Home. Cook time is chill time.

Provided by Lisa Lou Who

Categories     Vegetable

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 medium cucumbers, halved and thinly sliced
2 medium carrots, julienned
1/4 cup diced onion
2 tablespoons raisins
3/4 cup water
1/4 cup vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine cucumbers, carrots, onions and raisins.
  • Combine remaining ingredients; pour over cucumber mixture.
  • Cover and refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 54.6, Fat 0.2, SaturatedFat 0.1, Sodium 211.2, Carbohydrate 13.2, Fiber 1.3, Sugar 9.1, Protein 1

PEAR CUCUMBER SALAD WITH BALSAMIC AND SHAVED ROMANO CHEESE



Pear Cucumber Salad with Balsamic and Shaved Romano Cheese image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups diced pears
2 cups diced English cucumber
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
Salt and pepper
4 ounces Romano
Romaine lettuce

Steps:

  • Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
  • Spoon over crisp romaine lettuce.

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA



Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

  • Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CUCUMBER AND RAISIN RELISH WITH MUSTARD SEEDS



Cucumber and Raisin Relish with Mustard Seeds image

A quick homemade pickle relish with cucumbers, onions, and golden raisins.

Provided by Katherine Sacks

Categories     Condiment     Raisin     Cucumber     Side     Pickles     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons mustard powder
1 medium cucumber (about 1/2 pound), cut into 1/4 inch pieces
1/3 cup finely chopped onion
2 ounces golden raisins (about 1/3 cup)
2 teaspoons mustard seeds

Steps:

  • Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.
  • Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.

BROCCOLI RAISIN SALAD



Broccoli Raisin Salad image

For a simple but sensational side dish, I throw together this refreshing broccoli salad with raisins. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 7

4 cups fresh broccoli florets (1 medium bunch)
3/4 cup golden raisins
1 small red onion, chopped
1/2 cup Miracle Whip
1 tablespoon white vinegar
2 teaspoons sugar
3 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

CARROT RAISIN SALAD



Carrot Raisin Salad image

This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 5

4 cups shredded carrots
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons 2% milk

Steps:

  • Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER SALSA



Cucumber Salsa image

A cool, lightly spiced summertime delight. Muy refrescante! Try this salsa as a dip for breads and chips, or as a unique topping for Mexican style fare.

Provided by Traci Poole

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 2h15m

Yield 48

Number Of Ingredients 7

2 cucumbers - peeled, seeded and chopped
1 cup sour cream
1 cup plain yogurt
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon salt

Steps:

  • In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 0.8 g, Cholesterol 2.4 mg, Fat 1.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 30.9 mg, Sugar 0.4 g

CUCUMBER AND MINT SALAD



Cucumber and Mint Salad image

A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute.

Provided by ADILIB

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cucumber, sliced
1 cup sliced celery
1 (15 ounce) can garbanzo beans, drained
3 carrots, peeled and shredded
¼ cup raisins
1 cup chopped fresh mint
2 tablespoons olive oil
3 tablespoons red wine vinegar

Steps:

  • Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 21.5 g, Fat 5.2 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.7 mg, Sugar 6.4 g

CUCUMBER AND CARROT SALAD



Cucumber and Carrot Salad image

A colourful, fresh-tasting salad that comes together very quickly with the help of the food processor.

Provided by Irmgard

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 English cucumber, sliced thinly
2 carrots, grated
1/2 red onion, thinly sliced
2 teaspoons fresh ginger, grated
1/4 cup cider vinegar
2 tablespoons honey
1/4 cup olive oil
1 teaspoon dried mint
salt
ground black pepper

Steps:

  • Put all of the ingredients into a medium-sized bowl and mix well.
  • Adjust seasoning if necessary and serve.

Nutrition Facts : Calories 185.1, Fat 13.7, SaturatedFat 1.9, Sodium 25, Carbohydrate 16.1, Fiber 1.5, Sugar 11.9, Protein 1

PORK MEATBALLS AND CUCUMBER SALAD



Pork Meatballs and Cucumber Salad image

If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out any excess liquid before dressing them-and to turn them into a full meal by adding simple oven-baked meatballs studded with briny green olives and sweet golden raisins.

Provided by Kendra Vaculin

Categories     Pork     Cucumber     Raisin     Olive Oil     Pine Nut     Olive     Egg     Garlic     Parsley     Onion     Herb     Vinegar     Yogurt

Yield 4 Servings

Number Of Ingredients 17

¼ cup golden raisins
2 lb. thin-skinned cucumbers (such as Persian, English hothouse, and/or kirby) cut into bite-size pieces
2½ tsp. kosher salt, divided, plus more
3 Tbsp. extra-virgin olive oil, divided
3 Tbsp. pine nuts
¾ cup Castelvetrano olives, pitted, divided
1 large egg
2 garlic cloves, finely grated
½ cup panko (Japanese breadcrumbs)
3 Tbsp. finely chopped parsley
¼ tsp. crushed red pepper flakes, plus more for serving
Freshly ground black pepper
1 lb. ground pork
½ small red onion, very thinly sliced (use a mandoline if you have one)
2 cups tender herb leaves (such as mint and/or parsley)
1 Tbsp. red wine vinegar
Plain whole-milk Greek yogurt (for serving)

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 425°F. Place raisins in a small bowl and pour in hot water to cover; let sit until ready to use.
  • Place cucumbers in a colander or sieve set in or over a large bowl; sprinkle with 1 tsp. salt and toss to combine. Let sit while you make the meatballs. (It will seem like a lot of cucumbers at first, but they will shrink down as they drain.)
  • Meanwhile, drizzle 2 Tbsp. oil over a large rimmed baking sheet. Arrange pine nuts in an even layer on another rimmed baking sheet (use a quarter-sheet if you have one!).
  • Finely chop ¼ cup olives. Transfer to a large bowl and add egg, garlic, panko, parsley, 1½ tsp. salt, and ¼ tsp. red pepper flakes; season with black pepper. Drain raisins and add half to bowl; mix well to combine. Add pork and gently mix with your hands to incorporate. Working one at a time, scoop out heaping tablespoonfuls of pork mixture and form into balls (think about the size of a golf ball; you should get about 20). Arrange on oiled baking sheet, spacing 1" apart. Turn to coat.
  • Bake meatballs, rotating baking sheet front to back halfway through, until browned on bottom and cooked through, 10-15 minutes. Toast pine nuts on bottom rack until golden brown, about 3 minutes.
  • Coarsely chop remaining ½ cup olives. Gather cucumbers into a clean kitchen towel and squeeze out any excess liquid into bowl (don't worry if they get a little smashed); discard liquid. Wipe out bowl and combine cucumbers, olives, pine nuts, onion, herbs, and remaining raisins in bowl; toss to combine. Drizzle in vinegar and remaining 1 Tbsp. oil, season with salt and black pepper, and toss again to coat.
  • Swoosh a generous scoop of yogurt over each plate, then top with salad and meatballs. Season with more black pepper and red pepper flakes if desired.

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