BBQ CUCUMBER SALAD RECIPES

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CUCUMBER SALAD FOR TEXAS BBQ | JUST A PINCH RECIPES



Cucumber Salad for Texas BBQ | Just A Pinch Recipes image

Great side for a bbq'd brisket. From Elizabeth Karmel.

Provided by Mikekey * @Mikekey

Categories     Vegetables

Prep Time 3 hours

Yield 4

Number Of Ingredients 5

2 - english (seedless) cucumbers
4 - shallots
1/2 cup(s) granulated sugar
1/2 tablespoon(s) coarse sea salt
1 cup(s) rice vinegar, unseasoned

Steps:

  • Wash and dry the cucumbers. Peel alternating strips of the green skin off the cucumber with a vegetable peeler. Slice very thinly with a mandoline-style slicer or a slicing disc of a food processor. Set aside.
  • Peel shallots and slice at the same thinness as the cucumber. Mix cucumber and shallots. The shallot slices will un-ravel into small rings which is what you want. Set aside.
  • Whisk sugar, salt and vinegar together until completely dissolved. Pour over cucumber and shallot slices, and mix well, separating the slices to make sure none of them are sticking together.
  • Put vegetables and all the liquid in a non-reactive (plastic or glass) container with a tight lid and refrigerate, turning occasionally for at least 3 hours or overnight before serving. Taste and adjust seasonings if necessary.

CUCUMBER SALAD RECIPE - BETTYCROCKER.COM



Cucumber Salad Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 7

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired

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 , CarbohydrateContent 7 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving (about 1/2 cup), SodiumContent 200 mg, SugarContent 6 g, TransFatContent 0 g

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