Time 15m Yield 4 servings. Number Of Ingredients 9 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.
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.
Time 20m Yield 8 servings. Number Of Ingredients 8 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.
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 1h10m Yield 4 Number Of Ingredients 6 Steps:
Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.
Time 15m Yield 2 serving(s) Number Of Ingredients 5 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.
Yield Makes 6 to 8 servings Number Of Ingredients 21 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 18 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.
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 1h10m Yield 6 Number Of Ingredients 6 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.
