Recipe courtesy of Trisha Yearwood
Episode: Feel-Good Food
Save Recipe Print
Cold Cucumber Salad
Total:
2 hr 40 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 40 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.

In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

Cook's Note

Before slicing the cucumbers, score the skins vertically with a fork, but do not peel them. Try Kirby or Persian cucumbers if you can find them at your local grocery store or farmers market. They are smaller than regular cucumbers, and are very crunchy and mild in flavor. Perfect for salads!

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Cucumber Bites

Recipe courtesy of Trisha Yearwood

Fruit-Infused Cold-Brew Tea

Recipe courtesy of Geoffrey Zakarian

Cucumber Finger Sandwiches

Recipe courtesy of Ree Drummond

Cucumber-Infused Water

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories