Best Cucumber Vinaigrette With Mustard And Caraway Seeds Recipes

GARDEN MEDLEY SALAD

Garden Medley Salad image

A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/4 cup olive or vegetable oil
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1 clove garlic, finely chopped
1 medium cucumber
8 cups bite-size pieces salad greens
1 medium tomato, cut into wedges
4 medium green onions, sliced (1/4 cup)

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended.
Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

MOM'S CUCUMBERS

Mom's Cucumbers image

Tasty marinated cucumbers. Ideal for a fresh side salad.

Provided by Karen

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Yield 5

Number Of Ingredients 7

Ingredients

3 large cucumbers
1 teaspoon salt
¼ cup white sugar
⅛ cup water
¼ cup distilled white vinegar
½ teaspoon celery seed
¼ cup chopped onion

Steps:

Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

Nutrition Facts : Calories 68.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 469.1 mg, Sugar 13.1 g

CARAWAY COLESLAW

Caraway Coleslaw image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

Steps:

In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"