Crispcucumberradishsalad Recipes

Steps:

• Toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl.
• Scatter lemon zest over the cucumber mixture. Squeeze lemon juice over the salad and toss to coat.
• Chill completely in refrigerator to serve.

Steps:

• Halve cucumber lengthwise; seed and thinly slice crosswise. Place in bowl.
• Peel and halve carrot; thinly slice crosswise and add to cucumber. Add radish and onion. (We used fresh mushrooms instead of onion).
• Whisk together oil, vinegar, sugar, soy sauce, sesame oil and hot pepper sauce; add to cucumber mixture and toss to coat. (We left out the sugar and used tahini as a substitute for the sesame oil).

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

Steps:

• Use vegetable peeler to cut 1 cucumber into long thin ribbons.
• Peel remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients.
• Spoon cucumber mixture onto center of platter; surround with cucumber ribbons.

Steps:

• Put cucumber, sliced onion, radishes and dill together and toss gently.
• In a small bowl, whisk together the ingredients for the dressing.
• Pour over the cucumbers and mix well.
• Season with salt and pepper.
• Let stand for at least 30 minutes.
• Serve at room temperature or slightly chilled.

Steps:

• Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons.
• Slice the radishes thinly.
• In a large bowl, toss the cucumber ribbons with the sliced radishes, chives, rice wine vinegar and the oil.
• Chill.