Cucumber salad is specially ideal for those long, hot afternoons. Very great for the dry summer seasons. While summertime is still a long way away for most countries, it might be wise to have ready these great cucumber recipes which can be guaranteed to cool down you down.
BALINESE CUCUMBER SALAD RECIPE
3 tablespoons peanuts, dry roasted, coarsely chopped
1 cucumber, European
1 large regular cucumber
1/4 sweet onion, large, like Vidalia
3 tablespoons rice vinegar
1 1/2 tablespoon sugar, or maybe more to taste
1/2 teaspoon salt, or higher to taste
Set a dry skillet over medium heat. Add the peanuts as well as heat until lightly browned, about 2 minutes, shaking the pan occasionally. Transfer into a plate to chill.
Peel and seed the cucumber. Cut the cucumber crosswise into 3-inch sections, then lengthwise into spaghetti-thin strips. Cut the onion into as thin crosswise slices as is possible.
Combine the vinegar, sugar, and salt inside a serving bowl and whisk prior to the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the dressing must be both tart and sweet. Stir inside the cucumber and onion. Sprinkle the salad with all the peanuts and serve.
FRESH CUCUMBER SALAD RECIPE
6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar
Mix well. Put in refrigerator, let stand overnight.
CUCUMBER SALAD WITH SPICY WASABI DRESSING
1 1/2 teaspoon dry wasabi powder (or even taste)
1/2 teaspoon hot water
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
salt and freshly ground black pepper
1 green onion – thinly sliced
1 tablespoon black sesame seeds or toasted white sesame seeds
Mix the wasabi with warm water within the bottom of your mixing bowl and allow it to stand for 5 minutes.
Peel the cucumbers, cut each one of these in half lengthwise, and employ a melon baller or spoon to scoop out your seeds.
Cut the cucumbers widthwise into 1/4-inch crescents.
Add the vinegar and sugar on the wasabi and whisk until smooth. Whisk from the sesame oil, salt, and pepper.
Just before serving, add the cucumbers, green onion, and sesame seeds for the dressing and mix well.
CUCUMBER AND GREEN SEAWEED SALAD RECIPE
Salt as needed
1 3/8 ounce green seaweed
3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons kelp-flavoured fish stock
Slice cucumbers and radishes into thin rounds; salt leave until dewatered. Wash with water and squeeze out brine.
Pour boiling water over green seaweed and cut into bite-size pieces.
Thoroughly mix dressing ingredients and help to increase cucumbers and seaweed before serving.