Best Crisp Cucumber Salad Recipes

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.

FRESH AND CRISP CUCUMBER SALAD

Steps:

• Toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl.
• Scatter lemon zest over the cucumber mixture. Squeeze lemon juice over the salad and toss to coat.
• Chill completely in refrigerator to serve.

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

Steps:

• Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
• Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
• Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
• Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

CRISP CUCUMBER RIBBON SALAD

Steps:

• Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons.
• Slice the radishes thinly.
• In a large bowl, toss the cucumber ribbons with the sliced radishes, chives, rice wine vinegar and the oil.
• Chill.

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 CUCUMBER RADISH SALAD

Steps:

• Halve cucumber lengthwise; seed and thinly slice crosswise. Place in bowl.
• Peel and halve carrot; thinly slice crosswise and add to cucumber. Add radish and onion. (We used fresh mushrooms instead of onion).
• Whisk together oil, vinegar, sugar, soy sauce, sesame oil and hot pepper sauce; add to cucumber mixture and toss to coat. (We left out the sugar and used tahini as a substitute for the sesame oil).

EASY CRISP CUCUMBER SALAD

Steps:

• 1.)Slice 1 of the cucumbers into long thin ribbons using a veggie peeler 2.)Peel 1 remaining Cucumber into inch cubes. Toss w/remaining ingredients into bowl. 3.)Place mixture in center of a serving platter. Arrange reserved cucumbers around the edge. Finally you can put the dressing.

CRISP CUCUMBER SALAD

Steps:

• 1. I n a medium bowl, combine cucumbers, scallions, and red pepper.
• 2. In a small bowl, combine remaining ingredients and pour over cucumber mixture. Cover and chill at least 2 hours before tossing and serving.

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.