Cold Cucumber Salad Recipes

COLD CUCUMBER SALAD

Cold Cucumber Salad image

"Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days."

Provided by Trisha Yearwood

Time 8h35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seeds
1/4 cup vegetable oil
Salt
5 small Kirby cucumbers, sliced (5 cups)
1 medium sweet onion, thinly sliced in rings
1 large red or yellow bell pepper, thinly sliced

Steps:

In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.

COLD CUCUMBER SALAD

Cold Cucumber Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon salt
1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seed
1/4 cup vegetable oil
5 cups cucumber slices (about 3 Persian or Kirby cucumbers; see Cook's Note)
1 medium sweet onion, thinly sliced into rings
1 large yellow bell pepper, thinly sliced

Steps:

In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

COLD CUCUMBER SALAD

Cold Cucumber Salad image

Best cucumber salad I've ever eaten! I could eat the entire bowl myself. The key is salting and draining the cukes. This is Paula Deen's.

Provided by KathyP53

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cucumbers, peeled and sliced
1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
fresh ground black pepper

Steps:

Place cucumber slices in glass bowl. Sprinkle with salt and vinegar. Cover and let stand for 30 minutes.
Pour off excess liquid and drain cukes in colander for about 30 minutes to allow complete drainage.
Pat excess moisture off cucumbers with a paper towel. Add mayonnaise, sour cream, dill and pepper. Mix well. Season as needed with salt and pepper. Cover and refrigerate until serving time.

Nutrition Facts : Calories 168.2, Fat 13, SaturatedFat 3.4, Cholesterol 14, Sodium 801, Carbohydrate 13.1, Fiber 0.8, Sugar 4.4, Protein 1.7

CUCUMBER SALAD

Cucumber Salad 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 By Betty Crocker Kitchens

Categories Side Dish

Time 3h10m

Yield 6

Number Of Ingredients 7

Ingredients

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, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g

COLD CUCUMBER SALAD

Cold Cucumber Salad image

This is it! And it's so easy! This is based on a recipe from Ken Hom's book, Quick & Easy Chinese Cooking. This salad transcends "Asian" -- we double it and serve this at any summer time BBQ and also bring it to potlucks. This is always a hit. Best of all, my picky DH loves it! In Ken Hom's own words, "Here is a really quick and easy recipe in which you salt the cucumbers and sweat the moisture from them for 15 minutes. They acquire a cooked texture without cooking and make a charming first course. They can also serve as a picnic dish or as part of a summer salad."

Provided by mersaydees

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cucumber
2 teaspoons salt
1 tablespoon finely chopped shallot
2 teaspoons finely chopped garlic
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons Chinese white rice vinegar
2 teaspoons sugar
1 small fresh red chile, finely chopped
1 tablespoon toasted sesame oil
1/4 cup sweet red pepper, cut in strips and blanched (optional)

Steps:

Peel cucumbers and slice in half lengthwise.
Using a teaspoon, carve out the bitter seeds and discard.
Cut the cucumbers into 3x1/2-inch slices. Place cucumber slices in a colander and sprinkle salt over them. Stir the cucumber slices in order to distribute the salt as evenly as possible. Allow to drain for 15 minutes while you make the sauce.
Whisk sauce ingredients together in small bowl.
Rinse the cucumber slices, drain, pat dry with paper towels, then mix with the sauce and allow to marinate 10 minutes.
Garnish with red pepper strips, if using.

DIN TAI FUNG CHILLED CUCUMBER SALAD

Din Tai Fung Chilled Cucumber Salad image

My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and their chilled cucumber salad. This was a copycat version I created at home. - Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

5 Persian or small cucumbers, cut into 1/2-inch rounds
4-1/2 teaspoons kosher salt
MARINADE:
3 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons honey
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon chili garlic sauce
1/2 teaspoon kosher salt

Steps:

Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels., In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight., Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.

Nutrition Facts : Calories 66 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 439mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

COLD CUCUMBER SALAD

Cold Cucumber Salad image

A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.

Provided by carmenskitchen

Categories Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sugar
1/3 cup water
1 teaspoon white pepper
1/2 teaspoon salt
1 1/2 cups cider vinegar
3 large cucumbers, peeled and thinly sliced
1 small onion, quartered
2 small heirloom tomatoes, quartered
1/4 cup chopped fresh parsley

Steps:

Mix sugar, water, white pepper and salt in medium saucepan.
Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
Pour mixture over vegetables, cover and refrigerate for several hours before serving.

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