160 cucumber onion recipes

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Chilled fruit gazpacho with tomatoes, honeydew, cantaloupe, mango, nectarines, and cucumber in fresh orange juice with basil, mint, and a jalapeño kick. A stunning summer starter.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.