Best 2 Rachael Ray Crushed Cucumber Salad Recipes

Beat the heat and invigorate your taste buds with Rachael Ray's Crushed Cucumber Salad, a refreshing and crisp side dish that adds a vibrant touch to any meal. This easy-to-make salad combines the coolness of cucumbers with a medley of zesty and aromatic ingredients, resulting in a delightful symphony of flavors. Discover the simplicity of this recipe, along with variations that introduce a burst of tangy vinaigrette, creamy ranch dressing, and a hint of Asian inspiration. Dive into the culinary journey of Rachael Ray's Crushed Cucumber Salad and find the perfect complement to your next culinary creation.

Let's cook with our recipes!

CUCUMBER SALAD

Cucumber Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup white wine vinegar
1 teaspoon sugar
1 large seedless cucumber
Sea salt
1/2 cup creme fraiche
Freshly ground white pepper

Steps:

Heat the vinegar, sugar and a splash of water in a small saucepan just long enough to dissolve the sugar. Transfer to a small serving bowl and let cool.
Peel the cucumber, then grate it on the large holes of a box grater or in a food processor using the shredding disk, or with a mandoline. Place the cucumber in a sieve and season with sea salt. Let drain for 20 to 30 minutes.
Press the liquid from the cucumber, and then add the cucumber to the bowl with the vinegar mixture. Stir in the creme fraiche and season with white pepper. Adjust the salt and pepper to taste.

CUCUMBER AND TOMATO SALAD

Cucumber and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Tips:

For a more flavorful salad, use English cucumbers, as they have a thinner skin and fewer seeds.
To save time, use a mandoline or food processor to slice the cucumbers.
If you don't have fresh dill, you can use 1 teaspoon of dried dill.
For a spicier salad, add a pinch of red pepper flakes.
Serve the salad immediately or chill it for at least 30 minutes before serving.
Garnish the salad with fresh dill or parsley before serving.
This salad is a great side dish for grilled fish, chicken, or steak.

Conclusion:

Rachael Ray's Crushed Cucumber Salad is a refreshing and flavorful salad that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. This salad is a great addition to any potluck or picnic, and it is also a healthy and delicious way to get your daily dose of vegetables.