Ninas Cucumber Salad Recipes
NINA'S CUCUMBER SALAD
The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden.
Provided by Brandi Rose
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 6.3 g, Cholesterol 7.9 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 11.6 mg, Sugar 2.4 g
CREAMY CUCUMBER SALAD
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
NINA'S CUCUMBER SALAD
The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden.
Provided by Brandi Rose
Categories Cucumber Salad
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 6.3 g, Cholesterol 7.9 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 11.6 mg, Sugar 2.4 g
NINA'S CUCUMBER SALAD
The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden. I always use low fat Daisy brand sour cream because it makes this salad low fat and healthy and I think Daisy sour cream tastes the best.
Provided by BrandiRose
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream, lemon, and dill.
- Toss with cucumbers and onions. Mix well.
- Salt and pepper to taste.
Nutrition Facts : Calories 35.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.9, Sodium 8.1, Carbohydrate 4.3, Fiber 0.5, Sugar 1.7, Protein 1
NOVAK FAMILY CUCUMBER SALAD
A recipe that my mother made frequently in the summer. It's a nice light salad when it's hot outside.
Provided by Kathy
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together onion, cucumber, salt, pepper, dill, and parsley.
- In a separate bowl, combine sugar, oil, and vinegar. Pour over cucumber mixture. Toss.
- Marinate several hours in the refrigerator before serving.
CUCUMBER SALAD
Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming skins - you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.
Provided by Dawn Perry
Categories easy, salads and dressings, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
- Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.
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