Recipes with cucumbers

We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.

These heirloom sweet pickles are worth the 8-day wait. Crisp cucumber coins bathe in a spiced vinegar-sugar brine for that old-fashioned crunch your grandma swore by.

Crunchy, refreshing and tasty. A great side dish with any barbecued meat.

Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.

A quick, easy and delicious salad. Cucumber, mang bean sprouts and cabbage were crunchy and juicy. lemon, yogurt and tamarind dressing was creamy and refreshing. A delicious dish.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

Creamy feta sauce adds zip, and cucumbers adds a pleasant crunch to a juicy hamburger.

Crunchy, juicy and flavorful. It's very easy to put together. It is tasty and refreshing, an ideal side dish that can be accompanied with any kind of main course.

These crunchy vegetables make a refreshing and delicious salad. If you have your own vegetable garden, they are the easiest vegetables to grow. Or find them in the grocery store.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

This refreshing cucumber-radish salad is sweet, sour and slightly spicy. It's a Korean inspired side dish, and goes deliciously well with any meat main dishes. It helps to cut through the fat and brightens up the whole meal.

Pacific salmon loaf made with canned salmon, mayonnaise, bread crumbs, and chopped vegetables, baked and served with cucumber sauce. A simple, budget-friendly seafood dinner.

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

This salad is subtle and very refreshing. There are a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and crunchy cucumber slices. Sugar salt, and vinegar combine harmoniously, each understated but very much present.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

A quick, easy and tasty dish, and it's a perfect week-day supper.

I love the freshness of the dressing and always add extra feta and olives of course! Yum!

This refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Bought a small bag of mini cucumbers, made this pickle recipe, and it was sweet, a bit sour and crunchy. Delicious with most of the meals.

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Lamb and spinach pita sandwiches with stuffed lamb patties, hard-boiled egg, olives, cucumber, and a yogurt-bacon-sunflower seed sauce. A creative Mediterranean-style pocket sandwich.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Cool, green, and refreshing, this avocado aperitif blends ripe avocado with cucumber, fresh parsley, and lemon juice over crushed ice. A silky, savory sip to kick off any meal. Ready in 15 minutes.

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

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.

Stir-fried beef salad piles seared strips of round steak and crisp-tender vegetables over wilted fresh spinach for a warm, low-calorie main-dish salad. A high-protein dinner in 30 minutes of cook time.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Creepy-crawly edible hornworms made from cucumber strips, cream cheese, and string cheese, served in hollowed-out tomatoes. A no-cook Halloween snack kids can help make.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Light sesame chicken salad with rice, snow peas, cucumber, and red pepper tossed in a soy-sesame dressing. No cooking required, just toss and serve for a fresh, filling meal.

Bread-and-butter cucumber pickles with garlic, turmeric, and mustard seed in a sweet vinegar brine. Salt-and-ice draws moisture out for crisp slices that hold up through canning and long pantry storage.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Make the breakfast drink that Dr. Oz swears by! This "green drink" is high in fiber, low-calorie and rich in vitamins. Makes 3-4 servings (about 28-30 oz)

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Greek-style chicken salad built fast from pantry staples: canned chicken and tomatoes tossed with cucumber, zucchini, red onion, black olives, and feta in a sharp white wine vinegar dressing.

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.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Try making your own pitas at home with this recipe that is perfect for a lunch with you and the kids.

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.