Caribbeancucumbersalad Recipes

Steps:

• Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
• Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

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.

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.

Steps:

• Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
• Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Steps:

• In a large bowl, combine sour cream and confectioners' sugar; mixwell.
• Add the chicken, bananas, celery, pineapple chunks, mandarin oranges, coconut, cashew pieces, grapes and black pepper.
• Toss until thoroughly combined.
• Place the shredded lettuce on serving plates.
• Top with the chicken mixture.
• Serve.