Best Cucumber Slaw Recipes

CUCUMBER SLAW

Steps:

• Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

DILLED CABBAGE-AND-CUCUMBER SLAW

Steps:

• Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.

CUCUMBER-CABBAGE SLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

RADISH AND CUCUMBER SLAW

Steps:

• In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.

FLORIDA GROUPER WITH CUCUMBER SLAW AND KEY LIME BUTTER SAUCE

Steps:

• For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
• For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
• Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
• For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
• To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

GINGER, CUCUMBER, CARROT AND CABBAGE SLAW

Steps:

• Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.
• Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

CABBAGE AND CUCUMBER SLAW

Steps:

• Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
• Mix vinegar and ginger in small bowl. Beat in oils. Pour over cabbage mixture, and toss. Season to taste with salt and pepper, fold in cilantro, and serve.

CUCUMBER AND JICAMA SLAW

Steps:

• Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.

PULLED CHICKEN WITH APPLE-CUCUMBER SLAW

Steps:

• Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
• Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW

Steps:

• Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
• Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER-RADISH SLAW

Steps:

• Peel English cucumbers. Halve lengthwise; slice cucumbers very thinly on the diagonal.
• Thinly slice radishes. In a large colander, toss vegetables with coarse salt. Top mixture with a plate that fits inside colander; weight with a heavy object. Drain in sink 20 minutes; squeeze vegetables in paper towels to dry.
• Transfer to a bowl; toss with minced red onion, cider vinegar, olive oil, and 1 teaspoon sugar; season with salt and ground pepper. Serve immediately.

CUCUMBER AND CHAYOTE SLAW

Steps:

• In a large bowl, whisk together the oil, juice, sugar, chipotle puree, mustard, salt, and pepper. Add the remaining ingredients, tossing well to combine. Refrigerate, covered, a minimum of 1 hour, or overnight. Serve chilled.

MISO-MARINATED PORK TENDERLOIN WITH CANTALOUPE AND CUCUMBER SLAW

Steps:

• Bring mirin, wine, garlic, chile paste, and ginger to a boil in a saucepan. Add miso and stir to combine. Stir in sugar; cook until dissolved. Pour marinade into a large glass dish to cool. Add pork tenderloins and turn to coat. Cover and refrigerate 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), about 25 minutes. Remove and loosely cover for 10 minutes.
• Combine cantaloupe, cabbage, shallots, cucumber, and cilantro in a bowl for the slaw. Puree serrano chile, olive oil, and honey together in a blender for the dressing.
• Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.

CUCUMBER-RADISH SLAW

Steps:

• Peel the cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice the cucumbers very thin on the diagonal.
• Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 teaspoon salt. Top the mixture with a plate that fits inside the colander; weight with a heavy object. Drain in the sink for 20 minutes; squeeze the vegetables in paper towels to dry.
• Transfer to a bowl; toss with the onion, vinegar, olive oil, and sugar; season with salt and pepper. Serve immediately.

CUCUMBER RADISH SLAW

Steps:

• Peel the cucumbers, halve lengthwise and scrape out the seeds.
• Thinly slice the cucumbers on the diagonal.
• Combine the cucumbers and radishes in a colander; toss together with the sea salt.
• Top the vegetables with a plate that will fit inside the colander and weight the plate with a heavy item to help the veggies drain.
• Drain the vegetables in the sink for about 20 minutes, squeeze them between paper towels to dry, then transfer to a bowl.
• Combine the red onion, cider vinegar, olive oil and sugar.
• Pour over the cucumber and radishes; toss to combine.
• Season with salt and freshly ground pepper to taste and serve immediately.

CUCUMBER APPLE SLAW

Steps:

• In a bowl, combine yogurt, lemon juice, canola oil, and salt.
• Add cucumber, apple, and celery. Toss well.

JíCAMA, CUCUMBER, AND CHILE SLAW

Steps:

• Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.

CUCUMBER VINEGAR SLAW

Steps:

• Peel and shred cucumbers in medium bowl.
• Add sour cream and vinegar (use more or less vinegar per your preference).
• Add salt and pepper to taste.
• Mixture will be very thin.

CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW

Steps:

• In a small saucepan, simmer pineapple juice over low heat, until reduced.
• to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
• chayote and the Chile. Toss with pineapple. Whisk the remaining.
• ingredients with the pineapple juice and pour over vegetables, mix well.
• Serve immediately or refrigerate, covered up to 4 hours.

ASIAN CUCUMBER SLAW

Steps:

• In a medium bowl combine cucumber, carrots, red bell pepper, and onion.
• In another small bowl combine the ingredients for the sesame dressing and whisk together.
• Pour dressing over cucumber mixture and chill until chilled. Add cashews just before serving and toss.