Shaved Cucumber Salad Recipes
SHAVED CUCUMBER SALAD
This Shaved Cucumber Salad is particularly good with pork chops, grilled salmon, or jerk chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Thinly slice celery stalks and onion; place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.
Nutrition Facts : Calories 153 g, Fat 11 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g
SHAVED-CUCUMBER SALAD
Shaved cucumber slices are quickly pickled in this refreshing side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Toss cucumbers and salt in a medium bowl. Mix vinegar, sugar, peppercorns, and water in a bowl. Add to cucumbers. Cover, and refrigerate for 1 hour. Stir in dill just before serving.
CUCUMBER CELERY SALAD
A light and refreshing slaw-like shaved celery cucumber salad with crisp fennel and fresh herbs.
Provided by Sylvie Shirazi
Time 30m
Number Of Ingredients 17
Steps:
- Bring a small saucepan of water to a boil. Add the almonds to the boiling water, turn off heat, cover and let sit for 15-20 minutes.
- Drain in a colander. Remove the almond peels by squeezing each almond firmly at the base between your thumb and index finger until the skin pops off.
- Add peeled almonds and the rest of the ingredients to a small blender or food processor and process until smooth. (Scrape down the sides of the bowl and adding more water as needed.) Taste and adjust seasoning. Cover and chill until needed.
- Thinly slice the cucumbers, celery and fennel on a mandoline or with a very sharp knife.
- Toss together shaved cucumber, celery and fennel with chopped parsley, dill, mint, olive oil, lime zest and lime juice in a large bowl. Season with salt and pepper.
- Spread almond cheese onto plate and top with a mound of shaved vegetables, top with sliced almonds and an extra pinch of sea salt if desired.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 305 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SHAVED CUCUMBER SALAD
This is a salad that is a little different, if you can get the right cucumbers, they have just a little different flavor. You could also use Lebanese cucumbers in this recipe.
Provided by Chef mariajane
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss cucumbers and salt in a medium bowl. Mix vinegar, sugar peppercorns and water in a bowl. Add to cucumbers. Cover and refrigerate for 1 hour. Stir in dill just before dill just before serving.
Nutrition Facts : Calories 76, Fat 0.5, SaturatedFat 0.1, Sodium 1753.7, Carbohydrate 18.5, Fiber 2.3, Sugar 9.6, Protein 3
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From amymyersmd.com
Estimated Reading Time 3 mins
- Slice cucumber, radish, and onion very finely with a knife or a mandoline. Combine together in a bowl.
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From gourmettraveller.com.au
Servings 6Total Time 17 minsEstimated Reading Time 1 min
- Using a vegetable peeler, shave the cucumber flesh into long strips, being careful not to include any seeds. Discard the seedy core. Tip the shavings into a colander set on a plate and refrigerate for 10 minutes.
- Meanwhile, heat the vegetable oil in a small frying pan over a low heat and fry the almonds until golden brown (2 minutes). Drain briefly on paper towels.
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- Using a vegetable peeler, shave 1 quarter honeydew into long strips to yield 1 cup (reserve remaining honeydew for another use).
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- Prepare the Pickled Blackberries and Blackberry Vinegar: Combine sugar, Champagne vinegar, water, tarragon sprigs, and peppercorns in a medium saucepan; bring to a boil over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and let stand 15 minutes. Place blackberries in a large bowl. Pour vinegar mixture through a fine wire-mesh strainer over blackberries; discard tarragon and peppercorns. Cover blackberry mixture, and cool completely, about 30 minutes. Refrigerate blackberry mixture at least 2 days and up to 1 week. Transfer Pickled Blackberries to a separate container. Reserve Blackberry Vinegar.
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- Arrange radish and cucumber slices on a serving plate. Spoon walnut gremolata over top and finish with Parmesan shavings and extra mint leaves. Serve immediately.
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