Cool Cukes Recipes
15 CUCUMBER RECIPES: CUCUMBER SALAD & MORE!
This creamy cucumber salad is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and a sour cream sauce.
Provided by Sonja Overhiser
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Thinly slice the shallots. In a small container, stir together the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
- Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don't need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
- When ready to serve, gently stir together the cucumbers and dressing (don't stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you'd like to prepare it in advance, refrigerate the components separately until serving.
Nutrition Facts : Calories 28 calories, Sugar 3.8 g, Sodium 2.2 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg
COOL CUKES
This is my version of the pickled vegetables they serve at Vietnamese restaurants. I have eliminated the sugar by using Splenda. This is a very refreshing and bright tasting side dish. It goes very well with rice based dishes or grilled meats. FYI - You can buy already prepared matchstick carrots in the grocery store.
Provided by An Dracon
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the cucumber leaving small strips of green remaining.
- Cut in half.
- Slice halves into 1/2" thick slices.
- Cut the onion into 1/4" thick rings.
- Quarter the rings and separate the pieces.
- Take the carrot matchsticks or half-rounds, onion, and cucumber and place them in a glass bowl.
- In a small bowl, mix the rice vinegar and Splenda.
- Pour over the vegetables, cover with plastic wrap, and refrigerate for 30 minutes.
- The pickled vegetables need to be used within 24 hours.
Nutrition Facts : Calories 15.5, Fat 0.1, Sodium 5.5, Carbohydrate 3.8, Fiber 0.6, Sugar 1.9, Protein 0.5
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