45 cucumber sauce recipes

Lone dao jiow is a Thai coconut-fermented soybean dipping sauce served warm with fresh cucumber, cabbage, and green beans. Salty, sour, sweet in every bite.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Peking Style Noodles with Bean Sauce and Mixed Garnish recipe

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

A light Chinese chicken noodle salad with angel hair pasta, shredded chicken breast, crisp snow peas, cucumber, and red bell pepper tossed in a teriyaki-sesame-rice vinegar dressing. Served cold or at room temperature.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.