Easy Cucumber Salad Recipe (2024)

FAQs

What does a cucumber salad contain? ›

This cucumber salad recipe features thinly sliced cucumbers, red onion, fresh dill, and a sweet and tangy vinegar dressing. Cooling and refreshing, this summer salad is a perfect BBQ or picnic side dish.

Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two — the exact quantity doesn't matter, since most of the salt will flow away with the liquid — and let osmosis do its thing.

Long English Cucumber

Long English Cucumbers have a good crunch with thin, delicate skin that's easy to digest. The best part: you don't even need to peel them—just slice 'em up and eat them as the perfect quick snack. This type of Cucumber is great in salads as well as a ton of other things, too!

In a bowl combine the white vinegar, Splenda, garlic and dill and just stir until the Splenda is dissolved. Pour wet mixture over the cucumber slices and stir so that the mixture has coated all of the slices.

What Makes Cucumbers Bitter? A specific compound called cucurbitacin is responsible for the bitter flavor. "Cucurbitacin is generally more concentrated in the skin and towards the stem end of the fruit," says Tucker Taylor, director of culinary gardens at Kendall-Jackson Wine Estate & Gardens in Sonoma County.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

Armenian, Persian, and English cucumbers all have thin skin, so you actually don't have to peel them. I do peel them, but you can make that call. If you get garden cucumbers, they have thick skin and are sometimes waxed, so I always peel those. There isn't a right or wrong way to peel your cucumbers.

The best time to eat cucumber salad before lunch. Avoid eating cucumber at dinner because the water content in cucumber is high which not good for your healthy at night.

1 consists of cucumbers which are fairly well colored, fairly well formed, not overgrown, and which are fresh, firm, and free from decay, sunscald and from damage caused by scars, yellowing, sunburn, dirt or other foreign materials, freezing, mosaic or other disease, insects, cuts, bruises, mechanical or other means.

What not to mix cucumbers with? ›

Cucumber and tomato are both eaten together in salads. But this is not the right food combination in terms of health. Actually, the way these two are digested is completely different, so eating them together should be avoided.

That's why chefs and home chefs from Asian cuisine have been using this technique of crushing cucumbers before slicing them for a long time. The reason for this is most likely to make sure the vegetable dries out a little bit. This way, it will become more flavoursome and it can absorb other flavours better.

Fertilize at planting with a balanced fertilizer; mulch after plants grow several inches tall. Fertilize again after plants bloom and every few weeks through the season. Harvest fruits early and often to keep plants productive. Cut cucumbers from their vines when they're still young and firm.

Raw cucumber (with peel) is 95% water, 4% carbohydrates, 1% protein, and contains negligible fat. A 100-gram (3+1⁄2-ounce) reference serving provides 65 kilojoules (16 kilocalories) of food energy. It has a low content of micronutrients: it is notable only for vitamin K, at 16% of the Daily Value (table).

In addition to containing several vitamins and nutrients essential to your diet, one cup of cucumber provides 11% of your daily requirement for vitamin K, essential in building healthy bones. Cucumbers also contain lignans, which research shows may decrease the risk of heart disease as well as several types of cancer.

(E,Z)-2,6-nonadienal and (E,Z)-2,6-nonadien-1-ol give fruits a typical cucumberlike flavor, which is the most important constituent of the cucumber flavor. Nonanal and nonanol give citrus and rose notes, and (Z)-6-nonenal gives melon-like notes [12, 26].