Time 25m Number Of Ingredients 8 Steps:
If making salad to serve immediately, proceed to Step - 2. Place sliced cucumber in a strainer, sprinkle lightly with salt. Place strainer on a rimmed plate for dripping. Refrigerate until ready to use (at least 15-20 minutes, max 2 hrs). While cucumbers release water, make the dressing. Combine all dressing ingredients with grated garlic and 1/8 tsp of salt in a bowl. Whisk to emulsify oil with vinegar, until sugar has fully dissolved. Taste and adjust sambal chili paste, and salt per preference. Once ready to serve, transfer cucumber from strainer to paper towel to soak all moisture hanging around. Pat dry gently without breaking the pieces. Transfer cucumber to serving platter/salad bowl. Drizzle all of dressing on top. Serve immediately and enjoy!
Number Of Ingredients 8 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.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.
Yield Makes 6 to 8 servings Number Of Ingredients 6 Steps:
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.
Time 40m Yield 4 servings Number Of Ingredients 7 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.
Time 1h10m Yield 2 cups Number Of Ingredients 7 Steps:
In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool. Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine. When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.
Time 10m Yield 8-10 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.
Time 10m Yield 4 servings Number Of Ingredients 5 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.
Time 1h45m Yield 4 Number Of Ingredients 15 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.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 6 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.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Wash, peel and slice the cucumber finely. Skin and slice the onion finely as well. Deseed the chille and make fine slices. Take a shallow bowl, place the cucumber slices, then place the sliced onions and sprinkle the sliced chillies on top. Mix all the dressing ingredients together. Pour this over the onions and cucumbers. Refrigerate the salad for a few hours. Serve chilled.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Combine cucumbers, onion, vinegar, sugar, sour cream, salt, and pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 20 to 30 minutes.
