Cucumber Recipes

Bored of just cutting up a cucumber and throwing it in any old salad? Try these recipes instead!

Cucumber Sprout Salad

  • INGREDIENTS
  • 1 cup fresh mung bean sprouts
  • 1/2 cup peeled and diced cucumber
  • 1/2 cup chopped celery
  • 1 tbs lemon juice
  • 1 tbs extra virgin olive oil
  • 1 tbs chopped fresh cilantro
  • 1 tbs sunflower seeds
  • salt and pepper
  • DIRECTIONS
  • mix together the veggies and sprouts in a bowl. In a separate bowl, whisk together the salt, pepper, lemon juice, and olive oil. Add to salad and toss to mix. Garnish with cilantro and sunflower seeds
  • http://www.geniuskitchen.com/recipe/cucumber-sprout-salad-206770

Cranberry Cucumber Shredded Sprout Salad

  • INGREDIENTS
  • 1/2 zucchini, diced
  • 1/2 cucumber, diced
  • 10 raw brussels sprouts (coarsely grated or shredded)
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP crumbed or cubed feta cheese
  • CAESAR DIJON DRESSING
  • 1 TBSP dijon mustard
  • 1 TBSP your favorite all-natural caesar dressing
  • 1 tsp vinegar
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp dried basil
  • DIRECTIONS Cube your zucchini and cucumber and add to a large bowl. Next add a hearty handful or two of dried cranberies and your feta
  • Grab your brussels sprouts and, using a box/cheese grater, coarsely grate them over the salad, leaving the ends behind.
  • In a separate bowl, whisk together your dressing and pour over the salad. Toss to lightly coat
  • https://peasandcrayons.com/2013/10/cranberry-cucumber-shredded-sprout-salad.html

Japanese Style Potato Salad with Daikon and Cucumber

  • INGREDIENTS
  • Dressing
    • 1 cup mayonnaise
    • 1/2 cup white wine vinegar
    • 1/4 cup fresh lemon juice
    • 1 tablespoon honey
    • 1 teaspoon dry mustard
    • 1/4 teaspoon ground white pepper
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped white onion
  • Salad
    • 2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
    • 1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
    • 1 large carrot, peeled, cut into 1/8-inch-thick rounds
    • 8 large escarole leaves, torn into 1-inch pieces
    • 1 cup very thinly sliced red onion
    • 1 cup very thinly sliced white onion
    • 3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced yellow bell pepper
  • DIRECTIONS
  • For dressing:Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
  • For salad:Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
  • Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
  • https://www.epicurious.com/recipes/food/views/japanese-style-potato-salad-with-daikon-and-cucumber-232693

Cucumber Salad and Variations

Standard Cucumber Salad
  • INGREDIENTS
  • 1/4 cup olive oil
  • 2 tbs white wine vinegar
  • 1 tbs sugar
  • 2 tbs chopped dill or oregano
  • 1/4 tsp salt
  • 2 tsp black pepper
  • 3 cups diced seeded cucumbers
  • 3 cups diced seeded tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese
  • DIRECTIONS
  • mix oil, vinegar, sugar, seasoning, and salt in a large bowl with whisk until well blended. Add cucumbers, tomatoes, and onion. Toss well to coat
  • Refrigerate at least one hour before serving. Sprinkle feta before serving
Asian Variation
  • INGREDIENTS
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • sesame oil
  • 4 tbs sugar
  • 1 tsp salt
  • 3 cups diced and seeded cucumbers
  • 1-2 oz piece of ginger, peeled and cut into julienne
  • DIRECTIONS
  • mix marinade of soy sauce, rice vinegar, sesame oil, sugar, and salt and let sit
  • put cucumber and ginger in glass container or plastic bag and add marinade and refrigerate at least three hours
Yogurt Dressing Variation
  • INGREDIENTS
  • 2 cups yogurt
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • sea salt to taste
  • 3-4 minced garlic cloves
  • 2 tbs chopped mint or dill
  • DIRECTIONS
  • mix all together, store for about 1 week
Israeli Salad
  • INGREDIENTS
  • 6 cucumbers, diced
  • 4 plum tomatoes seeded and diced
  • 5 green onions, sliced
  • 1 red bell pepper, seeded and diced
  • 1/3 cup chopped garlic
  • 1 cup chopped parsley
  • 1/2 cup minced mint leaves
  • 1/2 cup olive oil
  • 2 tbs lemon juice
  • 1 tbs salt
  • 1 tbs pepper
  • 1/2 cup feta or other mild cheese
  • DIRECTIONS
  • toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together. Drizzle the olive oil and lemon juice over and toss to coat. Season with salt and pepper to serve

Pickles

Salt and Sugar Pickles
  • INGREDIENTS
  • 3 very large radishes
  • 2 thin daikon radishes
  • 2 thin-skinned cucumbers with few seeds
  • 2 pounds seedless watermelon
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • DIRECTIONS
  • Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind.
  • Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4 inch thick.
  • Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.
  • In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss.
  • Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.
  • https://www.epicurious.com/recipes/food/views/salt-sugar-pickles-363479