Best 8 Rachael Ray Crushed Cucumber Salad Recipes

CUCUMBER AND CELERY SALAD

Steps:

• Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.

TOMATO, ONION, AND CUCUMBER SALAD

Steps:

• Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
• Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

CUCUMBER SALAD

Steps:

• Heat the vinegar, sugar and a splash of water in a small saucepan just long enough to dissolve the sugar. Transfer to a small serving bowl and let cool.
• Peel the cucumber, then grate it on the large holes of a box grater or in a food processor using the shredding disk, or with a mandoline. Place the cucumber in a sieve and season with sea salt. Let drain for 20 to 30 minutes.
• Press the liquid from the cucumber, and then add the cucumber to the bowl with the vinegar mixture. Stir in the creme fraiche and season with white pepper. Adjust the salt and pepper to taste.

SMASHED CUCUMBER SALAD RECIPE BY TASTY

Steps:

• Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
• Add the red onion, salt, and sugar, and toss to combine.
• In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
• Drizzle the dressing over the cucumbers, then toss to coat.
• Garnish with toasted sesame seeds and red pepper flakes.
• Enjoy!

SMASHED CUCUMBER SALAD

Steps:

• Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
• Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
• Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
• Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
• Place cucumbers in serving bowl and sprinkle with sesame seeds.

SUMMERTIME CUCUMBER SALAD

Steps:

• Stir salad dressing, sugar, and vinegar together in a bowl until smooth; season with salt and pepper. Pour dressing over cucumbers and onion in a larger bowl and stir gently to assure vegetables are coated.

ZIPPY HAM SALAD CUCUMBER SNACKERS (RACHAEL RAY)

Steps:

• In a bowl combine the ham, celery, olives, parsely, mayonnaise, mustard, pickle, red onion, and salt and pepper to taste. Reserve.
• Cut the cucumber into 1 1/2 inch-thick disks. With a melon baller scoop out a little bit of the centre of each cucumber disk to create a cup.
• Fill each cup with a heaping tablespoon of the ham salad.
• Serve cold.