Best 7 Cold Cucumber Salad Recipes

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
• In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER

Steps:

• In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
• In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
• Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

COLD GARBANZO AND CUCUMBER SALAD

Steps:

• Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

COLD CUCUMBER SALAD

Steps:

• Peel cucumbers and slice in half lengthwise.
• Using a teaspoon, carve out the bitter seeds and discard.
• Cut the cucumbers into 3x1/2-inch slices. Place cucumber slices in a colander and sprinkle salt over them. Stir the cucumber slices in order to distribute the salt as evenly as possible. Allow to drain for 15 minutes while you make the sauce.
• Whisk sauce ingredients together in small bowl.
• Rinse the cucumber slices, drain, pat dry with paper towels, then mix with the sauce and allow to marinate 10 minutes.
• Garnish with red pepper strips, if using.

COLD CUCUMBER SALAD

Steps:

• Mix sugar, water, white pepper and salt in medium saucepan.
• Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
• Pour mixture over vegetables, cover and refrigerate for several hours before serving.

COLD-POACHED SALMON WITH CUCUMBER SALAD

Steps:

• Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
• Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
• Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

COLD CUCUMBER SALAD

Steps:

• 1. Directions: Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate at least 2 hours.