Kachumber is a crisp, finely chopped Indian salad with onion, tomato, cucumber and coriander. It’s finished with zingy lemon ...

Believe it or not, there are actually more than 100 varieties of cucumbers. Even though you're only likely to find a small fraction of them at the grocery store or farmers market, it's worth ...

Cucumber, Tomato and Sprouted Adzuki Bean Salad Prep Time: 25 minutes (using sprouted beans) Serves 4 to6 Ingredients ¾ cup sprouted adzuki beans Salt to taste 2 medium sized cucumbers, peeled ...

Layer the cucumber slices in a large bowl, sprinkling the salt between the layers. Cover and chill for two hours. Drain and rinse with cold water and drain again.

1. In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder. 2. In a large bowl, toss ...

Add the cucumber slices and sprinkle with 1 teaspoon kosher salt; toss to combine. Leave at room temperature for 30 minutes to help them release some of their water.

If you have a cucumber and a mandoline, you are well on your way to a refreshing no-cook side that’s perfect for cookouts or summer nights. A little vinegar, salt, and sugar are enough to ...

A large English cucumber is perfect for this dish, but six mini cucumbers would also work just fine. I dice the cucumber into half-inch pieces about ¼-inch wide and leave the skin on for added ...

Store your cucumber salad in an airtight container in the refrigerator for up to 3 days. Note that after 2 to 3 days, your salad may become watery, so drain it before serving (it’ll still be ...

Here is an instant cucumber pickle, inspired by the American dill pickle, that can be eaten as a salad or in between sandwiches or burgers. It is best eaten the day it is made, when the cucumbers ...