Best 4 Cucumber Sprout Salad Recipes

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Cucumber sprout salad is a delightful and refreshing dish that can be enjoyed as a healthy and light meal or as a side dish to accompany grilled meats or fish. With its crisp texture, refreshing flavor, and nutrient-rich ingredients, this salad is a perfect choice for those seeking a healthy and flavorful option. Whether you're looking for a simple and quick everyday salad or a flavorful addition to your next special occasion meal, this cucumber sprout salad is sure to please. Read on to discover our top-rated recipe for a delicious and nutritious cucumber sprout salad that will impress your taste buds and keep you coming back for more.

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JAPANESE CUCUMBER & BEAN SPROUT SALAD



Japanese Cucumber & Bean Sprout Salad image

I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.

Provided by mysticchyna

Categories     Japanese

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 -2 cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

Steps:

  • Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
  • Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
  • NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

CUCUMBER SPROUT SALAD



Cucumber Sprout Salad image

This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup fresh mung bean sprouts
1/2 cup peeled diced cucumber (deseeded)
1/2 cup chopped celery
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon sunflower seeds
salt and black pepper

Steps:

  • Mix together the veggies and sprouts in a bowl.
  • Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
  • Add to the salad and toss well to mix.
  • Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.

Nutrition Facts : Calories 110.5, Fat 9.2, SaturatedFat 1.2, Sodium 24.7, Carbohydrate 6.2, Fiber 1.9, Sugar 3.4, Protein 2.9

CUCUMBER SALAD



Cucumber Salad image

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 cup sour cream
1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
1 English cucumber, sliced into1/8-inch-thick rounds
1/2 medium red onion, thinly sliced
Kosher salt and freshly ground pepper

Steps:

  • In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

CUCUMBER SALAD



Cucumber Salad image

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming skins - you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

Provided by Dawn Perry

Categories     easy, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/4 cup buttermilk
3 tablespoons whole-milk plain or Greek yogurt
3 tablespoons lemon juice
1 1/2 tablespoons poppy seeds
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
1/4 teaspoon black pepper
1 1/2 pounds cucumbers, thinly sliced
4 scallions, green and white parts, thinly sliced

Steps:

  • In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
  • Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

Tips:

  • To make the freshest and most flavorful salad, use freshly picked cucumbers and sprouts.
  • For a spicier salad, add a pinch of red pepper flakes or a dash of Sriracha sauce.
  • If you don't have any rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or snow peas.
  • For a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu.

Conclusion:

Cucumber sprout salad is a refreshing, healthy, and delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and crisp texture, this salad is sure to be a hit at your next potluck or gathering. So next time you are looking for a light and refreshing salad, give cucumber sprout salad a try!

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