Cucumber Salad Recipe - Food.com - 51721. Cucumber Salad Recipe : Ellie Krieger. Emeril's Simple Cucumber Salad Recipe. From the kitchen of Emeril Lagasse Servings:4-6 Difficulty: Easy Cook Time: min Emeril Lagasse has a tasty side dish to go with the Southwestern Sliders. A Simple Cucumber Salad that is light and refreshing and sure to be a crowd pleaser.
Ingredients 3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers) 1 1/2 teaspoons salt 1/4 cup white vinegar 1/4 cup cider vinegar 1/2 cup sugar 1 tablespoon fresh chives, chopped Cooking Directions Peel the cucumbers and cut them in half lengthwise. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick. Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Japanese Cucumber Salad Recipe. Cucumber Yogurt Salad (Khiyar Bi Laban) Greek Cucumber - Yogurt Salad. Cucumber And Yogurt Salad Recipe. Indian-Style Cucumber Salad II Recipe.
Khyar Bi Laban - Cucumber Yogurt Salad. Khyar bi laban is a cucumber salad with yogurt. It is a vegetarian favorite. This recipe is perfect if you like to use organic ingredients. Served cold, it makes a great addition to any meat dish or eaten as an appetizer. Ingredients: 4 cucumbers, peeled and cut into thin slices1 1/2 pints plain yogurt2 tablespoons salt1 tablespoon fresh mint1 clove garlic Preparation: Place sliced cucumbers in strainer and sprinkle with salt. Crush garlic and mash together with mint using a mortar and pestle or wood spoon.
Combine yogurt and garlic mint mixture together. Fold in cucumber slices and serve cold. Add mint as a garnish to the top. Variations Cucumbers can be quartered lengthwise and then chopped into thin, small pieces instead of round slices. Sauteed Leeks and Carrots – Recipe. Carrots come out at or near the top of two different surveys. First, they’re ranked among the most nutritious vegetables, following closely behind dark leafy greens and sweet potatoes; Vitamin A and beta-carotene are their strong suits. Second, they are often named “favorite vegetable” by children. Sweet and crunchy, carrots are a vegetable worth having often, both raw and judiciously cooked. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. INGREDIENTS 1 tablespoon light olive oil 1/4 cup dry white wine 3 medium leeks, white and palest green parts only, chopped and very well rinsed 4 large carrots, peeled and sliced Pinch of nutmeg, optional Salt and freshly ground pepper to taste 1. 2. 4 to 6 servings Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas.