6 Fresh Cucumber Salads for Every Day
Equipment
Ingredients
Thai Peanut Salad
cucumber (sliced)
2 piece
peanut (crushed)
60 g
lime (juiced)
1 piece
chili flakes
1 tsp
cilantro (chopped)
15 g
Greek Salad
cucumber (diced)
2 piece
cherry tomato (halved)
200 g
red onion (thinly sliced)
1 piece
feta cheese (crumbled)
100 g
olive (pitted)
80 g
olive oil
30 ml
Creamy Dill Salad
cucumber (sliced)
2 piece
sour cream
120 g
fresh dill (chopped)
15 g
black pepper (cracked)
1 tsp
Korean Spicy Salad
cucumber (spear-cut)
2 piece
chili-garlic sauce
30 ml
sesame seed (toasted)
15 g
scallion (sliced)
3 piece
Avocado Cucumber Salad
cucumber (diced)
2 piece
avocado (diced)
2 piece
red onion (thinly sliced)
1 piece
lime (juiced)
1 piece
cilantro (chopped)
15 g
Sesame Ginger Salad
cucumber (sliced)
2 piece
sesame seed (toasted)
20 g
ginger (minced)
15 g
scallion (sliced)
3 piece
Instructions
Prepare cucumbers
Wash and slice or dice cucumbers according to each salad variation.
Assemble Thai Peanut Salad
Combine sliced cucumbers with peanut-lime dressing, crushed peanuts, chili flakes, and cilantro.
Assemble Greek Salad
Mix diced cucumbers, cherry tomatoes, red onion, feta, olives, and olive oil.
Assemble Creamy Dill Salad
Combine sliced cucumbers with sour cream, fresh dill, and cracked pepper.
Assemble Korean Spicy Salad
Toss cucumber spears with chili-garlic sauce, toasted sesame seeds, and sliced scallions.
Assemble Avocado Cucumber Salad
Mix diced cucumber, avocado, red onion, lime juice, and cilantro.
Assemble Sesame Ginger Salad
Combine sliced cucumbers with sesame-ginger dressing, toasted sesame seeds, and scallions.
Original recipe
Storage
Best served fresh. Store components separately and assemble just before serving.
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