689 cucumber recipes

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Sweet pickles brine cucumber chunks overnight, then bring them to a boil in apple cider vinegar with sugar, turmeric, mustard seed, allspice, and celery seed. Eight pints of golden, crunchy pickles by tomorrow.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Pickled Baby Carrots with Mustard Seeds Honey & Dill recipe

A chilled bulgur salad tossed with olive oil, lemon juice, soy sauce, diced tomatoes, cucumber, and fresh cilantro. An East-meets-Middle-East tabbouleh twist served on lettuce with yogurt.

Rotini pasta tossed with canned tuna, crisp cucumber, tomato, celery, and green pepper in a creamy Italian-dill dressing. This no-cook tuna pasta salad is the ultimate potluck crowd-pleaser and ready in 15 minutes.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Peanut noodle stir-fry with a lime, soy sauce, and peanut butter sauce over linguine with julienned carrots, cucumber, and scallions. Ready in 30 minutes.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.