Cold Cucumber Salad Recipes
COLD CUCUMBER SALAD
"Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days."
Provided by Trisha Yearwood
Time 8h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
- In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.
CUCUMBER SALAD
There's nothing better than warm weather and a good meal. This fresh and easy Cucumber Salad is a perfect addition to any cookout. From seafood to grilled meat, these paper-thin slices of cucumber are tossed in a light vinegar mixture. Let them marinate for a few hours to heighten the flavor profile. Pair our cucumber vinegar salad with grilled chicken or teriyaki chicken. Make sure to add this Cucumber Salad recipe to your summer meal must-makes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place cucumbers in small glass or plastic bowl.
- In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
- Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g
COLD CUCUMBER SALAD
A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.
Provided by carmenskitchen
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, water, white pepper and salt in medium saucepan.
- Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
- Pour mixture over vegetables, cover and refrigerate for several hours before serving.
COLD CUCUMBER SALAD
Best cucumber salad I've ever eaten! I could eat the entire bowl myself. The key is salting and draining the cukes. This is Paula Deen's.
Provided by KathyP53
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumber slices in glass bowl. Sprinkle with salt and vinegar. Cover and let stand for 30 minutes.
- Pour off excess liquid and drain cukes in colander for about 30 minutes to allow complete drainage.
- Pat excess moisture off cucumbers with a paper towel. Add mayonnaise, sour cream, dill and pepper. Mix well. Season as needed with salt and pepper. Cover and refrigerate until serving time.
Nutrition Facts : Calories 168.2, Fat 13, SaturatedFat 3.4, Cholesterol 14, Sodium 801, Carbohydrate 13.1, Fiber 0.8, Sugar 4.4, Protein 1.7
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- Combine the peeled and sliced cucumbers with the red onion in a large glass mixing bowl. Pour the vinegar and salt over the mixture and toss to combine. Cover the bowl with plastic wrap and set aside for 30 minutes, at room temperature.
- While the cucumbers are marinating, combine the mayonnaise, sour cream, chopped dill and about 1/2 teaspoon fresh ground black pepper in a small bowl or measuring cup. Refrigerate until ready to use.
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