Cool Cukes Recipes
CRISP MARINATED CUKES
THIS RECIPE is a favorite of mine not only because it's delicious, but because it was given to me by a very dear friend. I take this dish to many different gatherings and often, get requests for the recipe. It's a wonderful side dish, compatible with any meal. -Kathy Wallace Madison, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.
Nutrition Facts : Calories 213 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 54g carbohydrate (51g sugars, Fiber 1g fiber), Protein 1g protein.
15 CUCUMBER RECIPES: CUCUMBER SALAD & MORE!
This creamy cucumber salad is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and a sour cream sauce.
Provided by Sonja Overhiser
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Thinly slice the shallots. In a small container, stir together the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
- Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don't need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
- When ready to serve, gently stir together the cucumbers and dressing (don't stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you'd like to prepare it in advance, refrigerate the components separately until serving.
Nutrition Facts : Calories 28 calories, Sugar 3.8 g, Sodium 2.2 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg
COOL CUKES
This is my version of the pickled vegetables they serve at Vietnamese restaurants. I have eliminated the sugar by using Splenda. This is a very refreshing and bright tasting side dish. It goes very well with rice based dishes or grilled meats. FYI - You can buy already prepared matchstick carrots in the grocery store.
Provided by An Dracon
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the cucumber leaving small strips of green remaining.
- Cut in half.
- Slice halves into 1/2" thick slices.
- Cut the onion into 1/4" thick rings.
- Quarter the rings and separate the pieces.
- Take the carrot matchsticks or half-rounds, onion, and cucumber and place them in a glass bowl.
- In a small bowl, mix the rice vinegar and Splenda.
- Pour over the vegetables, cover with plastic wrap, and refrigerate for 30 minutes.
- The pickled vegetables need to be used within 24 hours.
Nutrition Facts : Calories 15.5, Fat 0.1, Sodium 5.5, Carbohydrate 3.8, Fiber 0.6, Sugar 1.9, Protein 0.5
COOL CUCUMBER SALSA
A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
Provided by DAWNIE1219
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 21.6 g, Fat 6.6 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 217.2 mg, Sugar 1.9 g
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