Best 15 Cucumber Slaw Recipes

CUCUMBER SLAW

Steps:

• Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

CUCUMBER-CABBAGE SLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

DILLED CABBAGE-AND-CUCUMBER SLAW

Steps:

• Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.

RADISH AND CUCUMBER SLAW

Steps:

• In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.

CABBAGE AND CUCUMBER SLAW

Steps:

• Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
• Mix vinegar and ginger in small bowl. Beat in oils. Pour over cabbage mixture, and toss. Season to taste with salt and pepper, fold in cilantro, and serve.

GINGER, CUCUMBER, CARROT AND CABBAGE SLAW

Steps:

• Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.
• Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

FLORIDA GROUPER WITH CUCUMBER SLAW AND KEY LIME BUTTER SAUCE

Steps:

• For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
• For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
• Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
• For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
• To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

CUCUMBER AND JICAMA SLAW

Steps:

• Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.

JíCAMA, CUCUMBER, AND CHILE SLAW

Steps:

• Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.

PULLED CHICKEN WITH APPLE-CUCUMBER SLAW

Steps:

• Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
• Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.

CUCUMBER-RADISH SLAW

Steps:

• Peel English cucumbers. Halve lengthwise; slice cucumbers very thinly on the diagonal.
• Thinly slice radishes. In a large colander, toss vegetables with coarse salt. Top mixture with a plate that fits inside colander; weight with a heavy object. Drain in sink 20 minutes; squeeze vegetables in paper towels to dry.
• Transfer to a bowl; toss with minced red onion, cider vinegar, olive oil, and 1 teaspoon sugar; season with salt and ground pepper. Serve immediately.

CUCUMBER-RADISH SLAW

Steps:

• Peel the cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice the cucumbers very thin on the diagonal.
• Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 teaspoon salt. Top the mixture with a plate that fits inside the colander; weight with a heavy object. Drain in the sink for 20 minutes; squeeze the vegetables in paper towels to dry.
• Transfer to a bowl; toss with the onion, vinegar, olive oil, and sugar; season with salt and pepper. Serve immediately.

CUCUMBER APPLE SLAW

Steps:

• In a bowl, combine yogurt, lemon juice, canola oil, and salt.
• Add cucumber, apple, and celery. Toss well.

CUCUMBER-RADISH SLAW

Steps:

• 1. In a large bowl whisk together vinegar, oil, sugar, salt and pepper. Add cucumbers, radishes, sweetpepper strips, and green onion, toss gently to coat. Chill up to two hours before serving. Makes 4 servings.

TANGY CUCUMBER SLAW FOR TACOS

Steps:

• Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
• Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.