DIY version: For a similar refreshing mix packed with veggies, blend together a half cup each of spinach and kale, a quarter cup each of
peeled sliced cucumber and chopped green bell pepper, a half cup of sliced banana, a tablespoon of fresh lime juice, one quarter cup unsweetened almond milk, one quarter cup water, three fresh mint leaves, and a handful of ice.
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
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)
Superfood Smoothies 1 C greens (any combo of spinach, beet greens, kale or swiss chard), washed and chopped 1/3
cucumber (about 4 - 5 thick
slices),
sliced and quartered 1 small beet,
peeled and finely grated (use a microplane!)
2 cups water 1 cup coarse bulgur wheat 1 bunch scallions,
sliced 2 Roma tomatoes, chopped 2 Kirby
cucumbers,
peeled and chopped 1 bunch Italian parsley, stems removed 2 garlic cloves,
peeled 1/4 cup olive oil 2 tbsp.
Ingredients 2 1/2 -3 pounds
sliced,
peeled cucumbers (weight after
peeling) 1 small yellow onion, chopped fine 16 ounces (one co...
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
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange,
peeled and cut into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English
cucumbers, for serving, optional
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
You can use a vegetable
peeler or a mandoline to thinly
slice your
cucumber ribbons.
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
To serve 4 carrots,
peeled and cut into thick sticks (bake together with the beetroot) 2 avocados,
sliced 4 handfuls mache lettuce 1/2
cucumber,
sliced 12 radishes,
sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1
cucumber,
peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece of ginger,
peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves 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
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
That includes opening the refrigerator to find the carrots and
cucumber, cutting the carrots into
slices, and
peeling and mashing the garlic.
To de-seed a
cucumber, first
peel it and then
slice it in half lengthwise.
If you aren't sure about the
cucumbers you are using for your salad,
slice and taste the
cucumber and decide if you would like to leave the
peel on, or remove it.
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 tablespoon olive oil 1/2 of a medium onion,
peeled and slivered 2 large cloves garlic,
sliced 2 generous cups baby carrots 3/4 pound seedless
cucumbers (3 very small
cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
4 Cups Chopped Ripe Tomatoes 3 Cups
Peeled & Chopped
Cucumbers 2 Medium Red Onion,
Peeled & Chopped (or
Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted &
Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3 Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano
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
Gazpacho ------ 6 large, very ripe tomatoes, cored 2
cucumbers,
peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2
slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
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
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1
slice rustic white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1
cucumber,
peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces
Ingredients: 2 cups (300 g) kohlrabi,
peeled and
sliced 1.5 cups (200 g)
cucumber, halved, seeded, and
sliced 5 sprigs dill weed, divided 4 Tbsp raw cashew nuts 2 Tbsp -LSB-...]
With a julienne
peeler, or a sharp knife,
slice the carrot and
cucumber (minus the seeds) in to thin strips.
* 2 plus tomatoes, finely diced * Half an English
cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant,
peeled and cut into generous 1 / 4 - inch
slices * 4 large eggs, hard cooked,
peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
1/2 English
cucumber,
peeled, halved lengthwise, seeds removed, then
sliced crosswise into half moons
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly
sliced 3/4 cup shaved or julienned carrots 1/2 English
cucumber,
peeled, halved lengthwise, seeds removed, then
sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
6 small ripe tomatoes,
peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1
cucumber,
peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely
sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage -
Peeled, seeded, and diced
cucumbers -
Sliced scallions
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice Sea salt 2 large
cucumbers,
peeled and cut into round
slices
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely
sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts,
sliced into strips 300g freshly cooked basmati rice 200g small cooked and
peeled prawns 1/2
cucumber,
peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly
sliced + 6 Persian
cucumbers, diced + 1 bunch scallions, thinly
sliced + 2 avocados, pitted,
peeled and
sliced + 8 T toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely
sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts,
sliced into strips 300g freshly cooked basmati rice 200g small cooked and
peeled prawns 1/2
cucumber,
peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Core and
slice the bell pepper;
peel and
slice the carrot; trim the ends from the
cucumber, halve it lengthwise, and cut each piece into thin strips.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (
peeled, diced) 1 bunch scallions (root end removed, thinly
sliced) 5 cloves garlic (
peeled, minced) 1 (1 - inch) piece ginger (
peeled, minced) 3 large carrots (
peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste)
CUCUMBER KIMCHI: 2 pounds English
cucumbers (thinly
sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (
peeled, grated) 1 teaspoon fresh ginger (
peeled, grated) 1 teaspoon lime zest
Peel the
cucumber; with a
peeler or mandolin,
slice into thin strips.
Cucumber Tomato Salad with Za'atar Recipe 1 large
slicing cucumber,
peeled, seeded and chopped 1 cup cherry tomatoes, quartered 1/4 cup thinly
sliced sweet onion 1 tablespoon extra virgin olive oil 1 teaspoon fresh lemon juice 2 teaspoons za'atar seasoning
2
cucumbers,
peeled and seeded 1 medium carrot,
peeled 4 shallots,
peeled (about eight tablespoons) 2 cloves garlic,
peeled (about two teaspoons) 2 green and red chiles, seeded and thinly
sliced 1 (one - inch) piece ginger,
peeled and thinly
sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup
sliced radish 2 tablespoons toasted sesame seeds
Using a mandolin or vegetable
peeler,
slice the asparagus and
cucumber into thin strips.
Combine 1/4 cup finely chopped English hothouse or Persian
cucumber, 1/4 cup thinly
sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated
peeled ginger in a medium bowl.
Cucumber and Dill Salad (an old favourite): 5 large, or 10 small pickling
cucumbers —
peeled and thinly
sliced 2 tablespoons of each sea salt, apple cider vinegar, and cold - pressed olive oil 1 bunch fresh dill — chopped 1/2 onion (optional)-- chopped
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly
sliced 4 mandarin oranges,
peeled and sectioned 1
cucumber, thinly
sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1»
slices 1 small radicchio, thinly
sliced
If you have ever
peeled, seeded, and
sliced cucumbers for salads, this recipe will hopefully change your mind.
Salad 4 medium carrots,
peeled and shredded on the large holes of a cheese grater 1 large
cucumber,
peeled, seeded, halved crosswise, and thinly
sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly
sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
Typically, I'll
slice up two or three peppers at a time, along with a large English
cucumber (you don't have to
peel!)
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2
cucumber,
peeled and
sliced 1/2 red pepper, diced 1/4 cup mild red onion,
sliced 3 radishes,
sliced (optional) Spanish olives — as many as you want Roasted red peppers, diced and pepperoncini's, if desired
In the Boulder school district's five production kitchens, cooks
peel,
slice and chop fresh vegetables such as celery,
cucumbers, carrots, red pepper and jicama and ship them off in plastic containers called «fish tubs» to satellite kitchens in 48 schools.