Crispy Cucumber Salad Recipes

CRISP CUCUMBER SALAD

Steps:

• In a small bowl, combine the salad dressing ingredients: 3 tbsp grapeseed oil, 1 tbsp white wine vinegar, 1 tsp granulated sugar, 1 tsp fine salt, 1/4 tsp ground black pepper and 1 pressed garlic clove. Give a gentle stir and set aside for sugar and salt to dissolve.
• Wash and paper towel pat dry the salad ingredients.
• In a large bowl, combine 4 sliced medium cucumbers, 1 julienned red bell pepper, 1 julienned medium carrot, 1/4 finely chopped large purple onion, 3 finely chopped green onions and 2 tbsp finely chopped fresh parsley.
• Pour the salad dressing over the vegetables and toss gently to coat. Serve right away. (I like to refrigerate for 30 minutes (covered) before serving so that the flavors really blend in).

CRISP & SPICY CUCUMBER SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO

Steps:

• Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
• Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
• Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
• Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

CRISP CUCUMBER SALAD

Steps:

• Put cucumber, sliced onion, radishes and dill together and toss gently.
• In a small bowl, whisk together the ingredients for the dressing.
• Pour over the cucumbers and mix well.
• Season with salt and pepper.
• Let stand for at least 30 minutes.
• Serve at room temperature or slightly chilled.

CRISP AND EASY CUCUMBER SALAD

Steps:

• Use vegetable peeler to cut 1 cucumber into long thin ribbons.
• Peel remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients.
• Spoon cucumber mixture onto center of platter; surround with cucumber ribbons.