This vegan cucumber salad is crisp, refreshing, and lightly spicy with a Korean-inspired dressing. Ideal as a side dish for rice, noodles, or plant-based mains. Ingredients 4 cucumbers, thinly sliced ...

Fresh from the market and full of crunch, this tomato and smashed cucumber salad is everything summer should be—bright, juicy ...

Our favorite garden goody right now are cucumbers, in full bloom and bearing. The children know they can pick and snack on ...

Cucumbers, green onion, and red and green bell peppers are tossed with a tangy dressing of rice vinegar, toasted sesame oil, ...

Her salad is simple yet specific: besides cucumbers, the only other flavor enhancers are a little low-fat sour cream, lemon ...

Make the most of sunny days with these speedy summer recipes. From bold salads to fresh frittatas and chilled soups, every ...

To begin making the fishcakes, put 600g salmon fillet (skin removed and cut into chunks) into a food processor with one large ...

You can make this salad with any type of cucumber, but Stewart recommends using Kirby cucumbers, which have crisp flesh and ...

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 ...

This cucumber salad is the essential summer side dish. It serves as a refreshing, flavorful accompaniment to grilled meat, fish, or vegetarian mains, and it's perfect for picnics, barbecues, or ...

1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch ...

Here are all the recipes Eater staffers will be making with cucumber this summer. I started making this recipe while it was ...