Recipes with cucumbers

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

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

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.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.

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.

Gazpacho relish for hot dogs: chopped tomato, cucumber, green pepper, onion, and garlic in a sweet-tangy red wine vinaigrette. Cookout topping that beats anything from a jar.

Pigs' ears salad simmers the ears with star anise and ginger until tender, then slivers them cold with carrots, cucumber, and plum sauce. A classic Chinese cold appetizer with gelatinous crunch.

Spicy Curry Sirloin Lamb Steaks with Cucumber Raita recipe

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Pork-stuffed cucumber rounds deep-fried until crisp, then braised in a savory soy-sherry sauce with sesame oil. A stunning Chinese appetizer or main dish.

Cucumber stuffed with Roquefort and hazelnuts is a crisp, no-cook appetizer. Hollowed cucumber halves are packed with sharp blue cheese, cream, caraway, and toasted hazelnuts for cocktail hour.

Cucumber, cream cheese are featured in this tangy make-ahead dip.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Cool cucumber sandwich on toast with crispy bacon, tomato, and Italian dressing. A quick no-cook lunch ready in 5 minutes with just 5 ingredients.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

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.

A simply seasoned sweet and sour refreshing cucumber salad.

Orange onion shrimp salad with avocado, cucumber, and a bold chili dressing. A fresh, no-cook meal with sweet citrus, creamy avocado, and spicy heat in every forkful.

Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.

Cucumber, red onion and watercress salad with thin pickling cucumber slices marinated in seasoned rice vinegar, tossed with oil and arranged on a peppery watercress wreath. A clean, refreshing side for rich meals.

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

Chilled cucumber yogurt soup with diced kirbies, olive oil, mint, garlic, and a garnish of plumped raisins, walnuts, and chives. A cool Mediterranean hot-weather meal.

Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Marinated sirloin steak grilled and sliced into pita bread with shredded lettuce and a cool cucumber yogurt sauce. A freezer-friendly meal prep recipe for easy weeknight grilling.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.

Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.

Veal stew Normandy style with sauteed Granny Smith apples, reduced apple cider, cream, and steamed Kirby cucumbers. A French-inspired way to transform leftover veal stew.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

Yogurt Dip: a 3-ingredient cool dip with plain yogurt, shredded cucumber, and fresh dill. Mediterranean-style and ready in 10 minutes for fresh veggies or pita.

Easy refrigerator pickles with thin-sliced cucumbers and onions in a sweet-tangy brine of vinegar, sugar, mustard seed, celery seed, and turmeric. No canning equipment, no processing, just four days in the fridge.

Crispy pan-fried tofu stuffed into pita pockets with crunchy cucumber, radish, celery, and fresh dill. A vegetarian sandwich that's packed with texture and ready in 30 minutes.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.