Cucumber Salad (1)
Cube the cucumbers and mix with yogurt, salt, and seasonings (usually mint).
Cucumber Salad (2)
Slice cucumbers very thin and mix with vinegar, salt, a little sugar and dill.
Cold Soba and Cucumber Salad
- 8 ounces soba (Japanese buckwheat noodles)
- 1 large cucumber
- 1 Tbsp light olive oil
- 2 tsp sesame oil
- 1 Tbsp mild vinegar (such as rice or white wine)
- 2 Tbsp natural soy sauce
- 2 Tbsp sesame seeds, optional
- Parsley or Cilantro Sauce, following, optional
Cook the noodles in plenty of steadily boiling water until al dente. Drain and rinse under cold running water until cool, then drain well again. Meanwhile, peel the cucumber and quarter it lengthwise. If the seeds are watery, cut them away. Cut the cucumber into narrow strips, approximately 2 inches in length. Combine in a mixing bowl with the remaining ingredients and toss together. Serve as is or topped with sauce, following.
Parsley or Cilantro Sauce
- ¾ cup parsley or cilantro leaves (or a combination)
- 2 Tbsp cashew, almond, or natural peanut butter
- 1 Tbsp lemon juice, rice vinegar, or other mild vinegar
- Pinch of salt
Combine all the ingredients in a food processor with ¼ cup water. Process until fairly smooth, but not completely pureed. Transfer to a small bowl and pass around to serve over noodles. Makes about ¾ cup, 4 to 6 servings
Chilled Cucumber Yogurt Soup (from Mollie Katzen's Moosewood Cookbook)
- 4 cups peeled, seeded, chopped cucumbers
- 2 cups water
- 2 cups yogurt
- 1 clove garlic
- several fresh mint leaves
- 1 tablespoon honey
- 1 ½ teaspoons salt
- ¼ teaspoon dill weed
- chopped scallions or chives for garnish
Puree everything together in a blender. Save the scallions for garnish. Chill and serve very cold.
These can be eaten just like slicing cukes and are often even preferable since they have thinner skins which are nice for fresh eating. There are also a lot of recipes out there for pickles. If you just have a few, it's easy to make "quick pickles"