One, with
cucumbers sliced thinly, was more of a quick pickle while the the other retained the watery crunch of the cucumbers but dressed them with dill.
Not exact matches
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and
sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large
cucumber, skin scored and
sliced very
thinly
thinly slice English
cucumber and put it in the a mason jar pour over some distilled vinegar / water and sugar mix.
2 medium English
cucumbers,
sliced 3/4 cup
thinly sliced red onion 1/4 cup chopped cilantro (or mint) 1/4 cup rice vinegar 1 1/2 Tbsp.
when I was 18 I boarded with this german lady and her daughter and she made a
thinly sliced cucumber salad every meal.
I used 1 cup each of halved and
thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch
slices on the bias, and quartered and
thinly sliced Kirby
cucumbers (from 5 ounces or 2 whole).
Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless
cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions,
thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
They can be toasted by the half - dozen on a baking sheet set under a broiler, and served with a variety of toppings like
thinly sliced meat or smoked salmon; cream cheese, goat cheese,
sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts,
sliced avocado, tomato,
cucumber, radish and capers.
4 pounds
cucumbers,
sliced 1 / 4 - inch thick — «pickling» or kirby
cucumbers work best here 4 bell peppers
sliced lengthwise [ok to omit if you don't have them on hand] 3 large onions,
thinly sliced 1cup Diamond Kosher salt [Updated: Why Diamond?
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado,
thinly sliced 1/4 cup edamame, thawed 1 radish,
thinly sliced 1/2
cucumber,
thinly sliced 1 jalapeno,
thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly into pieces;
thinly slice radishes,
cucumbers, and onion with a mandoline; cut tomatoes in half; and roughly chop dill.
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long
cucumber,
thinly sliced — 4 spring onions,
sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt
The salad on the side was field greens dotted with
thinly sliced cucumber, halved grape tomatoes, and
sliced, raw button mushrooms (I am in the camp that hates raw button mushrooms on salads, but I know some people enjoy it — I just push them aside).
I have one that I picked up in Holland some 20 years ago, and use it to
slice all sorts of things, it's great for mushrooms, carrots,
cucumbers, just about anything I want
thinly sliced.
I adored (and still do enjoy) the gefilte fish served at the beginning of the meal, topped with
thinly sliced cucumbers and accompanied by a dollop of beet horseradish.
1 cup of cooked forbidden (black) rice 4 nori sheets 1 large carrot, shredded 2 mini
cucumbers,
thinly sliced 1 avocado, peeled,
thinly sliced a good handful of sprouts
Other excellent additions are
thinly sliced onions, chopped
cucumbers, parsley — just about any seasonal vegetable.
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions,
thinly sliced 1/2
cucumber, peeled, cut in half lengthwise, seeded, and
thinly sliced 1 small handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
What to do 1) Wash and
thinly slice the
cucumber.
I served the shrimp with some Maryland Style Crab Cakes and a simple salad of
thinly sliced cucumber, celery and red onion dressed in vinegar and chopped cilantro.
You can use a vegetable peeler or a mandoline to
thinly slice your
cucumber ribbons.
Thinly slice the
cucumber with a mandoline and place it in a heat - proof bowl.
Prepare the carrot, red pepper and
cucumber by chopping into matchstick pieces,
thinly slice the radishes and spring onions and
slice the avocado.
1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup
thinly sliced shallot 1 large
cucumber, peeled, seeded and
sliced 1 Thai chile, seeded and finely chopped Sprigs of cilantro for garnish
2
cucumbers,
thinly sliced 1 large onion,
thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English
cucumber, very
thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
Pickled
Cucumbers Ingredients 1 English
cucumber,
thinly sliced (the kind with the plastic wrap around it) 2 tsp salt, for sprinkling 4 Tbsp rice vinegar 1 Tbsp sugar 1/4 tsp salt
Add the pickled vegetable to salads, toss them into a pesto pasta salad, or chop them up with
thinly sliced cucumbers for an easy side dish.
ginger marinated tofu, recipe below quick pickled
cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango,
thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2 cups frozen edamame, thawed 3 Persian
cucumbers, peeled and diced into tiny pieces 4 - 6 radishes, diced into tiny pieces 2 scallions,
thinly sliced black sesame seeds
Thinly slice seedless
cucumber and toss with chopped spicy garlic pickles and serve on side.
1/2 a large, seedless English
cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion,
thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick
slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
This time I deviated from the traditional recipe: firstly, I
thinly sliced the meat (originally it's cubed); secondly, used the thick cream along with sour cream; and finally, the main twist is the addition of small pickled
cucumbers.
You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado,
cucumber, shiitake mushroom, tofu, thin
sliced egg omelette, etc...
Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian
cucumbers or 1 English
cucumber, cut into julienne 1/2 small red onion,
thinly sliced 2 serrano or jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned
cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots,
thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions,
thinly sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English
cucumber,
thinly sliced diagonally
Thinly slice a quarter of a
cucumber and pop it into a bowl with a pinch of salt, a squeeze of honey and a good tablespoon of white wine vinegar, then scrunch together and leave to sit while you make your burgers.
3 cups chopped pineapple 3 cups chopped, seeded and peeled
cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup
thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantro
Serve over
thinly sliced cucumber with fresh herbs and top fish with fresh herbs like dill, basil, or chervil.
We really love the
thinly sliced onions in this
cucumber tomato salad recipe as well, but if you're one of those folks who just doesn't like to eat raw onions you can certainly leave them out.
Salad 2
cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound cooked deveined peeled medium shrimp 4 cups
thinly sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following:
thinly sliced avocado, tomato,
cucumber, leafy green lettuce, spinach leaves, kale, roasted veggies, steamed
sliced squash.»
* Peel, seed, and
thinly slice 1
cucumber.
Thinly slice half the remaining English
cucumber.
Thinly slice the carrots and
cucumber into julienned strips (1/4 inch by 1/4 by about 3 inches).
We make and my husband loves a
cucumber salad that is a dash of lemon juice, small spoonful of mayo, squirt of mustard, small shot of maple syrup mixed with
thinly sliced cucumbers.
One of my fav salads is mixed greens, dried cranberries, goat cheese, walnuts or almonds with Paul new mans balsamic dressing:) We actually had warm beef oriental salad tonight — mixed greens, crunchy noodles, bit of feta,
cucumber, tomato, thin beef on the grill
sliced thinly....
1 head of organic tatsoi 1 organic spring onion,
thinly sliced 2 organic avocados,
sliced 1 cup sugarsnap peas, chopped 1 cup organic mung bean sprouts 1/2 organic
cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
Last summer three plants produced bushels of
cucumbers, enough for batches of sweet and sour pickles,
cucumber salads every night,
thinly sliced on sandwiches, and plenty for friends.