New recipes

Cucumber Salad

Cucumber Salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipe Preparation

  • Cut each cucumber log in half lengthwise. Scrape out seeds; cut each half lengthwise into 4 sticks. Transfer cucumber sticks to large bowl. Sprinkle 3 teaspoons salt over, tossing to coat evenly. Let stand 5 minutes, tossing occasionally. Add enough cold water to bowl to cover cucumbers. Let stand 10 minutes. Drain well. Add vinegar, garlic, sugar, sesame oil, and 1 teaspoon salt to cucumbers; toss to blend well. Season with more salt by 1/4 teaspoonfuls, if desired. Cover and chill at least 1 hour and up to 1 day, stirring occasionally.

Nutritional Content

One serving contains the following: Calories (kcal) 15.9 %Calories from Fat 31.4 Fat (g) 0.6 Saturated Fat (g) 0.1 Cholesterol (mg) 0 Carbohydrates (g) 2.4 Dietary Fiber (g) 0.5 Total Sugars (g) 1.6 Net Carbs (g) 1.9 Protein (g) 0.5Reviews Section

Gaby’s Cucumber Salad

Let’s clear up a few things about this cucumber salad. First of all, it’s Gaby’s Mom’s recipe, but we’re calling it Gaby’s for short.

Second, it’s the most delicious cucumber salad I’ve ever met. Somehow, crisp cucumber, creamy avocado and a super basic balsamic dressing create a stellar cucumber salad.

This recipe comes from Gaby Dalkin’s new cookbook, What’s Gaby Cooking: Everyday California Recipes. Perhaps you know Gaby’s blog, which has the same name. I’m always admiring Gaby’s simple, colorful, fresh-from-the-farmers’-market recipes.


Other Recipes You Might Like

I love this salad and can never have enough whenever I dine out at Thai restaurants. I decided to make it at home so I can eat as much as I want.

The good thing about this recipe is that I don&rsquot even have to cook. It&rsquos so easy to make since I just have to marinate the cucumber and make the salad dressing. Combine both of them together and it is ready to serve!


The Best Cucumber Salad Ever (Try this!)

On hot summer evenings, I generally prefer to eat light. Before I ate Paleo, sometimes I would just have fresh veggies in a light salad with some dressing. And while there are days I could probably be totally satisfied with just veggies, I know now that I have to add protein to make sure I stay full longer those veggie-only dinners would generally lead a few hours later to snacking. So when I’m in that mood, I’ll cook a piece of fish and pair it with a bright, flavorful salad. One of my favorites is this cucumber salad.


I have a friend who often orders salads at restaurants but she almost always asks for the salad without lettuce. Inevitably, there’s always someone at the table who is befuddled by this. Julie always answers the same way: “iceberg lettuce is a waste of chewing time.” Now, I’m not as anti-lettuce as Julie, but I see her point.

There are very few vitamins and nutrients in iceberg lettuce (the kind of lettuce most restaurants use for salads) and why not focus on the good stuff in the salad? Peppers, cucumbers, tomatoes, carrots… mmm.

So a while back, Julie got me thinking: why not make salads that really showcase a particular veggie? Or at least don’t make the lettuce the star. This cucumber salad was one of my first adventures into this veggie philosophy.

To be honest, there’s nothing really genius about this recipe. It’s essentially a veggie with a vinegar-herb dressing, and if you’re courageous, you could definitely try variations on this theme. I picked cucumbers because they have a light flavor and they tend to soak up the juices and flavors they are dressed in, so each bite is super flavorful. But I could totally see a version of this salad using peppers, carrots, and even celery.

And when I think “cucumber,” I immediately think “dill.” They just go so well together. I would use a different herb or spice flavor for a different vegetable. But dill is just perfect for cucumber. The spring onion (also known as green onion) and garlic add their flavor and almost spiciness to the mix, while honey gives it an almost imperceptible, but important, sweetness.

You might be thinking, “why can’t I just slice up some cucumbers and pop open a bottle of store-bought dressing?” I encourage you to read the ingredient list and nutritional info before you do that. Most store bought dressings have a lot of sugar, preservatives, and other processed ingredients. If that doesn’t stop you from using store-bought dressing, this will: homemade dressings like the one used in this recipe simply taste better! And you can always make extra and keep it in a screw-top mason jar in the fridge for a while to use on more cucumbers or other salads.

Now… here’s a little secret… in the recipe, it says “serve immediately.” And, for sure, it’s great as soon as it’s all mixed together. But if you’re a fan of the bright flavor of vinegar, put any leftover salad in a large baking dish so every cucumber is sitting in the vinegar mix. Cover and chill overnight and the cucumbers will really soak up that vinegar-dill flavor. You’ve basically taken the first step towards making dill pickles! But your cucumbers will still be crisp and the flavors will be nice and tangy and bright. Enjoy!


Explore More

This New Bill Could Help Thousands of Restaurants

Why Ellen Yin is Selling Dumplings to Make a Difference

JBF Food and Beverage Investment Fund for Black and Indigenous Americans

The James Beard House Fellows Program Presented by Capital One®

These Three Restaurants Are Making Community the Top Priority

The James Beard Foundation is a nonprofit organization whose mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.


Spanish Cucumber Salad

Claudia Totir/Getty Images

Sliced cucumbers, tomatoes, and red onions are tossed in a simple red wine vinaigrette dressing in this light Spanish cucumber salad that makes a cooling, easy appetizer course to enjoy on warmer days.


Grandma B’s Cucumber Salad


Cucumber Salad – A traditional, old-school classic recipe. Refreshing, cool and crisp, perfect on hot summer days. This is the perfect side dish for any family gathering, picnic, BBQ or potluck – even better, it’s budget friendly!

Every time my grandpa grilled steaks, burgers or hot dogs in the summer, this was always one of the side dishes. My great-grandma, (Grandma B), loved this salad, hence the name.

Over the years I have changed the recipe a smidgen, adding tomatoes and dill for another layer of flavor. I also like mixing in a little red onion along with a white or Vidalia onion.

Sometimes the simplest recipes are the best ones. This salad allows the garden fresh cucumbers and onions (and tomatoes) to shine.

I love lots and lots of dill in the salad (optional). Fresh dill weed is best, but dry dill weed works well too.


Classic German Cucumber Salad (Gurkensalat)

Searching for a simple yet oh-so-delicious cucumber salad recipe? Our German Cucumber Salad with dill is for you! With fresh dill and the perfect amount of creaminess, it’s a cucumber salad that is packed with flavor but doesn’t come off too strong.

To be fair, there are lots of different German cucumber salads. Some are made just with oil and vinegar, others have a little bit of sour cream, and others have a little more of a “fancy dressings”.

If you’re looking for other German salad recipes, also have a look at our German tomato salad, a classic potato salad, and Lisa’s Grandma’s carrot salad.

Unlike other truly creamy cucumber salads, this salad is not supposed to be very creamy so that it doesn’t mask the dill flavor too much.

That’s why we only use a relatively small amount of sour cream. You could adjust the amount according to your personal preferences though.

The type of cucumber you use it also pretty important. We use English cucumbers when making the recipe and make sure that they are not too soft yet. The recipe just tastes better with firm cucumbers.

We would also recommend using a mandolin or a box grater when slicing the cucumbers as the slices could easily get too thick when slicing it with a knife by hand.

As we also mention in the recipe card below, we would recommend letting the cucumber slices and the salt sit for at least 20 minutes to draw some of the excess water out of the cucumbers.

However, if you are low on time and plan on eating the salad right away, you could skip this step. Just be aware that your salad dressing will most likely end up being slightly more watery. The taste will be fine but the presentation might be a little sloppy looking (if that matters to you).

When we make this recipe, we usually consume the salad right after making. However, you can store the salad in the fridge for a few hours if you want the flavors to mingle and have a more intense flavor.

As for how long this cucumber salad keeps in the refrigerator (if you don’t eat all of the salad), you can store it in a container with a sealed lid in the fridge for 1-2 days.


This rustic Mexican cucumber salad, called ensalada de pepino in Spanish, is popular in the city of Cuernavaca, Morelos about 45 minutes south of Mexico City. Serve it as a side dish for carne asada or grilled fish.

In Cuernavaca, it is always paired with another dish although it’s great on its own too. It’s perfect on a warm summer afternoon.

Cuernavaca Style Cucumber Salad

This salad only has four ingredients, five if you count the salt: cucumber, white onion, Mexican oregano, and lime juice. You might think a four-ingredient salad sounds dull but it’s not.

It’s bright, fresh, and has a surprisingly bold flavor. The secret is Mexican oregano which has a sharper flavor than Mediterranean oregano.

The sharp flavor of the oregano is balanced nicely by the mild flavor of the cucumber. It only takes a few minutes to make.

Cucumber Salad Ingredients

A Quick Salad

This is a great salad to prepare if you are short on time. It only takes 10 minutes to make and you probably have all of the ingredients on hand.


Skinny on Weight Watchers Cucumber Salad Recipe

This easy flavorful WW vegetarian cucumber salad is full of flavor and super low in calories.

I adapted it from a recipe I saw in The Hungry Girl Diet Cookbook (affiliate link) , where she calls it Super Sunomono. It’s a quick and easy variation of that yummy cucumber salad served in Japanese sushi restaurants.

The only change I made was to use a couple packets of Truvia (affiliate link) instead of sugar to save a few calories. I’m trying to avoid added sugar as much as I can this month.

The longer the cucumbers marinate the better this tastes. I placed mine in a plastic container that I could shake once in a while to coat the cucumbers in the marinade. A ziplock bag with the air squeezed out would work well tool.

According to my calculations, each serving has about 36 calories and:

0 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
0 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this Low Fat Cucumber Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Watch the video: 4+1 Σαλάτες για αποτοξίνωση μετά τις γιορτές! . DoYouSpeakGossip? (May 2022).