Best Sweet Cucumber Salad Recipes

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Steps:

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
• Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
• Light the grill or heat the broiler to high. Pat steak dry with paper towels.
• If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
• Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE

Steps:

• Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
• Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING

Steps:

• Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
• Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
• Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

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.

SWEET AND TANGY CUCUMBER SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a medium bowl, toss together cucumbers and onions. Set aside.
• In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.

CUCUMBER AND SWEET-ONION SALAD

Steps:

• In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
• In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.

SWEET AND SOUR DILLED CUCUMBER SALAD

Steps:

• Peel and finely slice cucumbers into wafer-thin circles. Place in a large bowl.
• In a small bowl, whisk together sugar, vinegar and salt. Pour over cucumbers, and turn them well to mix. Add dill, mix again and adjust salt to taste. Spread in a shallow serving dish. Cover with plastic wrap, and refrigerate until chilled, up to 4 hours.

SWEET AND SOUR CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander.
• Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally.
• Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well and pat dry.
• Add cucumbers to dressing and stir to blend.
• Refrigerate at least 30 minutes and up to 2 hours.
• Serve cold.

SWEET AND SOUR CUCUMBER SALAD

Steps:

• Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate.
• In a bowl combine lemon juice, vinegar, salt and ginger. Add sugar to taste. Add wasabi and stir until sugar and wasabi dissolve in mixture. Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

Steps:

• For dressing:
• Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
• For salad:
• Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
• Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
• Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
• Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

SWEET CUCUMBER SALAD

Steps:

• In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve with a slotted spoon.

SWEET CUCUMBER AND RADISH SALAD

Steps:

• Peel cucumber, then halve lengthwise and slice crosswise 1/4 inch thick. Cut each radish lengthwise into 8 wedges.
• Bring vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper to a boil in a small saucepan, stirring until sugar has dissolved, then stir in oil.
• Pour hot dressing over cucumbers and radishes in a bowl and stir, then let stand 10 minutes. Stir and season with salt before serving.
• What to drink:
• Haggipavlu Nemea '04

SWEET CUCUMBER SALAD

Steps:

• Put water, sugar, and vinegar into small pan and bring to boil to dissolve the sugar. Turn off and let cool.
• Dice the cucumber and onion.
• When liquid is cool, pour over cucumber and onions and place in fridge for at least an hour.
• Serve cold.

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.

SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD

Steps:

• Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
• Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
• Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
• Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

SWEET CUCUMBER AND MANDARIN ORANGE SALAD

Steps:

• In a serving bowl, combine the cucumbers, oranges, and onion rings.
• In a small bowl, stir together the sugar and vinegar until the sugar dissolves.
• Pour the vinegar mixture over the cucumber salad. Toss well.
• Add chopped tarragon. Season with salt and pepper.
• Chill 1 hour before serving.

SWEET SPICY CUCUMBER SALAD

Steps:

• Place cucumbers, onion and minced jalapenos in a large bowl.
• In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
• Chill at least 3 hours before serving.

GERMAN SWEET/SOUR CUCUMBER SALAD

Steps:

• Soak the kukes and onions in salt water for 30 minutes.
• In a small bowl, stir together the evaporated milk and sugar.
• Add vinegar a little at a time until well blended and starts to thicken some. Add more vinegar if needed to taste for sweet/sour you prefer.
• Squeeze the kukes and onions by hand and add to the sauce mixture. Chill until serving time.
• Good for several days.