Type what you have

Ingredients

• ✓ cucumber
• white vinegar
• water
• white sugar
• salt
• shallot
• bird's eye chile

Instructions

1. 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
2. 2 Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

By Toi

Ingredients

• ✓ cucumber
• banana
• mint leaves
• cilantro
• ginger root
• red chile pepper
• lime juice
• fish sauce
• brown sugar
• tiger prawn

Instructions

1. 1 In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
2. 2 In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
3. 3 Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

By NiTeAn6eL

Ingredients

• ✓ cucumber
• rice vinegar
• granulated sugar
• sesame oil
• red onion
• red chile pepper
• peanut
• sea salt
• bean sprout
• lime
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ cucumber
• tomato
• green bean
• papaya
• garlic
• thai chile
• lemon
• lime
• fish sauce
• sugar
• peanut
• cilantro

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Ingredients

• ✓ cucumber
• water
• long grain white rice
• vegetable oil
• onion
• garlic
• salt
• white sugar
• egg
• crabmeat
• green onion
• cilantro
• lime

Instructions

1. 1 Place water and rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 20 minutes. Set aside.
2. 2 Heat oil in a wok over medium heat. Cook and stir onions and garlic in hot oil until tender. Mix in cooked rice, salt, and sugar; cook, stirring occasionally, until well blended, about 5 minutes. Stir in beaten egg until rice is coated. Increase heat to high and mix in crabmeat, green onions, and cilantro. Cook and stir until crab is heated through, 2 to 5 minutes. Garnish with cucumber and lime slices to serve.

By Karnjana

Ingredients

• ✓ cucumber
• oyster sauce
• fish sauce
• sugar
• peanut oil
• garlic
• serrano pepper
• chicken breast
• red bell pepper
• onion
• jasmine rice
• thai basil
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
3. 3 Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
4. 4 Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.
5. 5 Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.
6. 6 Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.

By ErinInVegas

Ingredients

• ✓ cucumber
• rice noodle
• chicken breast
• soy sauce
• green bell pepper
• red bell pepper
• carrot
• mushroom
• onion
• garlic
• ginger root
• red chile sauce
• peanut sauce
• oyster sauce
• sesame oil
• sesame seed

Instructions

1. 1 Cook rice noodles according to package directions.
2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

By Sharon

Ingredients

• ✓ cucumber
• bacon
• garlic
• onion
• tomato
• pineapple
• jasmine rice
• ketchup
• soy sauce
• sugar
• white pepper
• egg
• green onion
• cilantro
• lime
• thai chile pepper

Instructions

1. 1 Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
2. 2 Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
3. 3 Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
4. 4 Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

By Toi

Ingredients

• ✓ cucumber
• cilantro
• soy sauce
• white vinegar
• ginger
• fermented soybean
• garlic
• thai chile pepper
• chicken broth
• jasmine rice
• shallot
• garlic
• pandan leaf
• ginger
• coconut oil
• salt
• sugar
• garlic
• ginger root
• chicken
• water

Instructions

1. 1 Bring water to a boil in a large pot. Add chicken, 1 cup ginger, 1 head garlic, sugar, and salt to the pot. Return to a boil; simmer for 35 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.
2. 2 Heat coconut oil in a rice cooker or heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and aromatic.
3. 3 Add rice to rice cooker or pot; stir to coat with oil. Stir in chicken broth; set rice cooker cycle according to manufacturer's instructions. If using a pot, bring chicken broth to a boil, cover, reduce heat to low, and simmer 15 minutes.
4. 4 Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, 1/3 cup ginger, vinegar, and soy sauce in the bowl of a food processor or blender; pulse until liquefied but not smooth.
5. 5 Debone chicken; discard bones. Cut meat into 1-inch pieces.
6. 6 Place chicken pieces over cooked rice; top with Thai chile sauce or serve sauce on the side. Garnish with cilantro and cucumbers.

By nongskhaomangaiallrecipe

Ingredients

• ✓ cucumber
• red onion
• white wine vinegar
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ cucumber
• salt
• red onion
• white vinegar
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ cucumber
• sour cream
• yogurt
• parsley
• cilantro
• cumin
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ cucumber
• cherry tomato
• italian seasoning
• garlic
• onion
• salt
• black pepper
• salad dressing

Instructions

1. 1 Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
2. 2 Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
3. 3 Cover and chill salad for 1 hour. Toss well before serving.

By Candy Apple

Ingredients

• ✓ cucumber
• rice wine vinegar
• white sugar
• soy sauce
• sesame seed

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ cucumber
• salt
• green onion
• green bell pepper
• red bell pepper
• rice vinegar
• sesame oil
• red pepper flakes
• cilantro

Instructions

1. 1 Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
2. 2 Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
3. 3 Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

By Sunday

Ingredients

• ✓ cucumber
• peach
• tomato
• red onion
• cream of coconut
• cilantro
• lime juice
• chili powder

Instructions

1. 1 Stir together peaches, cucumber, tomato, red onion, cream of coconut, cilantro, lime juice, and chili powder in a large bowl. Place in the refrigerator until flavors combine, about 1 to 2 hours. Serve at cool room temperature.

By Bito

Ingredients

• ✓ cucumber
• tomato
• red onion
• feta cheese
• green olive
• red wine vinegar

Instructions

1. 1 In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

By MIKEGINNY

Ingredients

• ✓ cucumber
• carrot
• rice wine vinegar
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ cucumber
• mayonnaise
• ranch dressing mix
• zucchini
• green bell pepper

Instructions

1. 1 Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

By Vickie Spencer

Ingredients

• ✓ cucumber
• broccoli
• cauliflower
• green bell pepper
• carrot
• salad dressing

Instructions

1. 1 Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
2. 2 Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

By Chris

Ingredients

• ✓ cucumber
• long-grain white rice
• water
• red onion
• celery
• feta cheese
• olive oil
• red wine vinegar

Instructions

1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Ingredients

• ✓ cucumber
• rice paper
• rice vermicelli
• chicken
• mint
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ cucumber
• bread
• butter
• scallion
• parsley
• garlic
• salmon
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ cucumber
• cooking spray
• firm tofu
• spring roll wrapper
• broccoli slaw
• thai peanut sauce

Instructions

1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Ingredients

• ✓ cucumber
• feta cheese
• black olive
• tomato
• sun-dried tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ cucumber
• cranberry
• white sugar
• orange liqueur
• celery
• jalapeno pepper

Instructions

1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Ingredients

• ✓ cucumber
• corn
• cherry tomato
• cilantro
• olive oil
• red onion
• lime juice
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
3. 3 Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
4. 4 Cover and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ cucumber
• cilantro
• lime
• garlic
• sambal oelek
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ cucumber
• watermelon
• strawberry
• feta cheese
• mint
• basil
• lime
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ cucumber
• salt
• sugar
• ginger root
• rice vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie