Dressings/marinades for cucumbers?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by KenK, Jun 15, 2011.

  1. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Need some ideas, getting tired of plain vineagar. I wish I had kept more of my mom's church cookbooks, seem to remember some in them.
  2. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    1/2 C mellow white miso paste
    1/2 C Water
    1/2 C good Olive Oil
    1T strong Honey (I used honey from wild Beech Forests)
    1T Seasoned Rice vinegar
    Whip it up good and chill.

    Katy's Thai Dip
    Into the blender goes:

    1 can coconut milk
    2 T siracha
    3 T soy sauce
    2 T lime juice
    2 T grated fresh Ginger
    3 T peanut butter

    blend it well & your done! store in the frig to thicken - (no mayo to go bad and a warm summer afternoon!)

    Chopped cilantro for garnish

    serve with cucumbers or carrots, leeks etc for dipping.

    by the way totally vegan too!
    Last edited: Jun 15, 2011
  3. DuckLady

    DuckLady ~~~Administrator~~~BYC Store Support Staff Member

    Jan 11, 2007
    NE Washington State
    I just mix up sugar and vinegar to taste and marinate peeled sliced cukes for a few hours
  4. caspernc

    caspernc Chillin' With My Peeps

    Oct 15, 2010
    Z town NC
    Quote:Add onion to that and it is perfect!
  5. arabianequine

    arabianequine Chillin' With My Peeps

    Apr 4, 2010
    Quote:Add onion to that and it is perfect!

    x2 lol

    I like to add some jalapeno peppers and/or juice too if you like them a bit spicy.

    Banana peppers too would be good.
    Last edited: Jun 15, 2011
  6. BarefootMom

    BarefootMom Chillin' With My Peeps

    Jul 20, 2010
    Half Way, Missouri
    Creamy Cucumbers
    2/3 cup Yoplait Fat Free plain yogurt (from 2-lb container)
    1/2 teaspoon salt
    1/4 teaspoon dried dill weed
    1/8 teaspoon pepper
    2 cups thinly sliced unpeeled cucumbers (2 medium)
    1 small onion, thinly sliced and separated into rings

    In medium bowl, mix ingredients until well blended. Cover; refrigerate about 4 hours or until chilled.

    makes 4 servings

    Nutritional Information

    1 Serving: Calories 40 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 5g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 8%; Iron 0% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Vegetables
    *% Daily Values are based on a 2,000 calorie diet.


    Carrot and Cucumber Salad

    * 3 tablespoons low-sodium soy sauce
    * 2 tablespoons rice vinegar
    * 1 teaspoon sugar
    * 2 teaspoons canola oil
    * 2 teaspoons dark sesame oil
    * 1/2 teaspoon minced garlic
    * 1/4 teaspoon ground red pepper
    * 2 cups chopped seeded cucumber
    * 1 (10-ounce) bag matchstick-cut carrots
    * 1 teaspoon sesame seeds, toasted


    Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.
    Last edited: Jun 15, 2011

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