By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed...
Author: Chef John
Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even...
Author: Michelle Berger
This cool, creamy salad is lighter than other versions with sour cream. It's a great addition to summer cookouts.
Author: Jacquie
When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!
Author: Paula Stotts
I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.
Author: Emer
A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.
Author: ECUADORITA
This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner.
Author: Michael Alejandro Genao
A standard, refreshing Korean side dish. Serve chilled.
Author: Oriana
New twist on the traditional cucumber salad. It is a loose recipe that is really easy to make and delicious. You will love the new addition!
Author: katiecakes
A simple recipe for extra garden vegetables. Add fresh sweet corn or other favorite vegetables if you like. Great over a bed of spring mix.
Author: Walter Moyer
Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery...
Author: KBOVER
This is very spicy and full of flavor. I first tried this dish in a Korean restaurant. The red pepper flavor is the same that is used to make kimchi. After playing with the recipe, I discovered a flavor...
Author: Anglica