Cucumber Vinaigrette With Mustard And Caraway Seeds Recipes

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CUCUMBER SALAD WITH MUSTARD DRESSING



Cucumber Salad with Mustard Dressing image

Provided by Jean Anderson

Categories     Salad     Milk/Cream     Mustard     Side     Marinate     No-Cook     Vegetarian     Yogurt     Wheat/Gluten-Free     Cucumber     Oktoberfest     Chill     Dill     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 cup half-and-half
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup moderately finely snipped fresh dill
1 1/4 pounds Kirby cucumbers, peeled and thinly sliced

Steps:

  • Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill overnight.

CUCUMBER VINAIGRETTE



Cucumber Vinaigrette image

Categories     Cucumber

Yield makes about 1 cup

Number Of Ingredients 6

1/2 cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 cup grapeseed oil
Coarse salt and freshly ground pepper

Steps:

  • Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

CARAWAY COLESLAW



Caraway Coleslaw image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

Steps:

  • In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
  • Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
  • Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

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