Arabian Cucumber Salad Recipes

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

ARABIC SALAD RECIPE

Steps:

• Chop the cucumber, tomatoes, lettuce and parsley
• Transfer them into a large bowl
• Add sumac spices and olive oil in that bowl. Mix them with the vegetable well.
• Add salt and black pepper for taste
• Serve it with any main course meal preferably meat and rice dish.

KHYAR BI LABAN (CUCUMBER YOGURT SALAD)

Steps:

• Peel and slice cucumbers into thin rounds.
• Place sliced cucumbers in a strainer and sprinkle with salt. Set aside.
• While salted cucumber slices sit, crush garlic and mash together with fresh mint leaves using a mortar and pestle or wooden spoon.
• Combine yogurt and garlic mint mixture together. Stir well.
• Fold in cucumber slices and serve cold.

FRESH CUCUMBER CARROT SALAD

Steps:

• Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.

ARABIAN CUCUMBER SALAD

Steps:

• Cut cucumbers lengthwise, remove seeds, cut accross in slices.
• In a bowl, mix yogurt, olive oil, garlic, sliced mint.
• Season with black pepper and salt.
• Refrigerate until ready to serve.
• Serve in individual bowls.
• Decorate with lemon slices and mint leaves.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

ALGERIAN CUCUMBER SALAD

Steps:

• Toss the cucumber in a salad bowl with the red pepper, onions, olives, mint, and parsley.
• Add the cilantro, paprika, olive oil, and vinegar, season with salt and pepper, toss again, and serve. Enjoy!

CHOPPED ARABIC SALAD

Steps:

• Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.

ARABIC SALAD

Steps:

• Dice cucumber and tomatoes.
• Place in bowl.
• Add parsley and onion.
• Just before serving, add the salt, lemon and olive oil and combine all ingredients.
• Serve in small bowls to accompany rice dishes.