Sweet And Tangy Cucumber Salad Recipes

SWEET AND TANGY THAI CUCUMBER SALAD

Steps:

• DRESSING: If you aren't the biggest fan of fish sauce, start with 1 teaspoon instead of two. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Set aside.
• THAI CUCUMBER SALAD: Combine the ingredients for the salad (except the peanuts) in a medium bowl. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing. Cover the bowl with plastic wrap or a lid and allow the salad to marinate in the refrigerator for roughly 15-20 minutes or up to 1-2 hours. Add the peanuts to the top right before serving.

SWEET AND TANGY CUCUMBER SALAD

Steps:

• Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
• Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.

SWEET-TART CUCUMBER SALAD

Steps:

• Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain., In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.

SWEET AND TANGY THAI CUCUMBER SALAD

Steps:

• Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.

TANGY CUCUMBER SALAD

Steps:

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.