Best Cucumber Coleslaw Recipes

CUCUMBER COLESLAW

Cucumber Coleslaw image

I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/3 cup olive oil
1/4 cup sparkling or dry white wine
1 tablespoon minced fresh basil
1 tablespoon Key lime juice
1 serrano pepper, seeded and minced
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons molasses
1 teaspoon sugar
1 garlic clove, minced
3/4 teaspoon salt
3/4 teaspoon grated lime zest
1/2 teaspoon pepper
COLESLAW:
3 English cucumbers, julienned
2 cups fresh arugula or baby spinach, coarsely chopped
1 cup fresh snow peas, cut into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 cup dried cranberries

Steps:

In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries., Just before serving, pour dressing over salad; toss to coat.

Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

COLESLAW CUCUMBER TACO CUPS RECIPE BY TASTY

Coleslaw Cucumber Taco Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, large flour tortillas, red cabbage coleslaw, cucumber, mexican crema

Provided by Gwenaelle Le Cochennec

Categories Appetizers

Time 30m

Yield 12 cups

Number Of Ingredients 5

Ingredients

nonstick cooking spray, for greasing
3 large flour tortillas
¾ cup red cabbage coleslaw
¾ cup cucumber, diced and peeled
¼ cup mexican crema, or plain yogurt

Steps:

Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
Press a tortilla square into each cup of the prepared muffin tin.
Bake for about 10 minutes, until the edges of the tortillas are golden brown. Let cool for 5 minutes.
Fill each cup with 1 tablespoon of coleslaw and 1 tablespoon of diced cucumber and top with 1 teaspoon of crema.
Enjoy!

Nutrition Facts : Calories 76 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams