Caribbean Cucumber Salad Recipes

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CARIBBEAN CUCUMBER SALAD

I like this salad in the summer with our BBQ evenings. It is tart and a little hot. If you don't do hot so well, use one pepper.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 5



Caribbean Cucumber Salad image

Steps:

  • Slice the cucumbers lengthwise and remove seeds with a spoon or melon baller.
  • Slice each half into 1/2 inch slices.
  • Place in a bowl and sprinkle with the salt.
  • Toss gently and let sit for 30 minutes.
  • Drain well.
  • Place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic.
  • Toss well.
  • Cover and let sit at room temperature for 1 hour before serving.

Nutrition Facts : Calories 65.5, Fat 0.5, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 15.7, Fiber 2.2, Sugar 7.3, Protein 2.8

2 large cucumbers, peeled
1 teaspoon salt
2 small chili peppers, seeded and minced (I use jalapeno)
3 teaspoons fresh lime juice
1 garlic clove, minced

CUCUMBER-MANGO SALAD

A sweet and tangy Caribbean summer fruit salad.

Provided by stronglive1

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5



Cucumber-Mango Salad image

Steps:

  • Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  • Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 28.3 g

1 pound cucumbers, ends trimmed
1 ½ pounds mangos - peeled, pitted, and cut into 1-inch cubes
½ teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

CARIBBEAN SWEET POTATO SALAD

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.

Provided by jessica

Categories     Salad     Vegetable Salad Recipes

Time 1h

Yield 5

Number Of Ingredients 13



Caribbean Sweet Potato Salad image

Steps:

  • Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
  • In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  • Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cup finely chopped peanuts

JAMAICAN GARDEN SALAD

So simple, yet different. We just got back from Jamaica, and this was a salad we ate quite often. Most restaurants we went to served this as their "garden salad" and it was always served with thousand island dressing. We loved it so much, we made it as soon as we got back.

Provided by Nat Da Brat

Categories     Peppers

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6



Jamaican Garden Salad image

Steps:

  • Place cabbage into bottom of serving bowl.
  • Top with carrot.
  • Next, the green pepper.
  • Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
  • Put the tomato wedges on the top of the salad.
  • Serve with thousand island dressing.

Nutrition Facts : Calories 29.5, Fat 0.2, Sodium 28.9, Carbohydrate 6.8, Fiber 2.2, Sugar 3.7, Protein 1.2

4 cups cabbage (shredded or thinly sliced)
4 carrots (shredded)
1 green pepper (sliced into rings)
1 tomatoes (cut into 8 wedges)
1/2 English cucumber (peel on, round slices)
thousand island dressing

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