SEEDLESS CUCUMBER RECIPES
TANGY CUCUMBER SALAD - EASY RECIPES FOR HOME COOKS
The secret to this salad is salting the cucumbers. After slicing them thin, we generously salt and leave them alone for 30 minutes. As they sit, the cucumbers become even more “cucumbery” and release extra moisture, which if not removed, would make the dressing watery. Then, they are tossed with a simple dressing and left to marinate at least 1 hour, but no more than a day. The salad takes a little extra time with salting and marinating, but your hands-on time is minimal. The inactive time for this recipe is 1 1/2 hours. We like to slice the cucumbers thin (1/16-inch or 1.5 mm) for this. After making the salad, the cucumbers are crisp, but a little floppy. If you’d like the cucumbers to be more substantial, slice them thicker.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 45 minutes
Prep Time 1 hours 45 minutes
Yield Makes approximately 4 servings
Number Of Ingredients 6
Steps:
- Thinly slice cucumbers, toss with two teaspoons of salt then add to a colander set over the sink or bowl. Let sit for 30 minutes.
- Rinse cucumbers with cold water then squeeze excess water from them. (To make this easy, we add the cucumbers to a clean dish towel then tie it up and squeeze).
- In a large bowl, whisk together two teaspoons of sugar, vinegar, and mustard. Taste then add the additional teaspoon of sugar if needed. Add cucumbers, and red onion then toss. Refrigerate salad at least 1 hour and up to a day before serving.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 45, ProteinContent 1 g, CarbohydrateContent 9 g, FiberContent 2 g, SugarContent 6 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
CUCUMBER AND TOMATO SALAD RECIPE | RACHAEL RAY | FOOD NETWORK
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
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Vinegar, sugar, salt and onion add gentle, versatile flavor to this quick-and-easy cucumber salad recipe. All it takes is a few extra minutes of marination time to soften the bite of the onions and help the tangy seasonings infuse every bite of cucumber. Pair the salad with grilled hot dogs or pork chops in summertime, or serve as a cool contrast to roast chicken or poached salmon in colder months. Feel free to make this up to a day ahead and store it in the fridge—the salad will only get tangier and more delicious as it sits.
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