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Cucumber Recipes

Quick cucumber chilli pickle Cucumber sushi Thai-Style chicken skewers with pickled cucumber salad Cucumber sandwich bites Cucumber and lemon soba noodle salad Tandoori lamb cutlets with cucumber salad, check this for the best cucumber recipes:

Cucumber sandwich bites

Image Source: taste.com.au

Ingredients

  • 4 green cucumbers, peeled, ends trimmed

Easy antipasto filling

  • 2 prosciutto slices, torn
  • 10 cherry bocconcini
  • 10g spinach leaves, shredded
  • 1 1/2 tbs sun-dried tomato pesto

Pesto chicken filling

  • 1/4 cup shredded Coles Hot Roast Chicken, breast meat only
  • 1 tbs Coles Basil Pesto Dip
  • Basil leaves, to serve
  • 1/4 cup drained roasted pepper strips

Ham and Avo filling

  • 2 ham slices, cut into thin strips
  • 1/4 carrot, cut into long matchsticks
  • 1/4 avocado, peeled, thinly sliced
  • 1 tsp lemon juice

Creamy salmon filling

  • 2 tbs spreadable cream cheese
  • 1 tsp chopped dill
  • 1/2 spring onion, finely chopped
  • 75g hot-smoked salmon

Method

  • Step 1
    Cut the cucumber in half lengthways. Use a small spoon to remove the seeds.
  • Step 2
    For the easy antipasto filling, layer prosciutto, cherry bocconcini, spinach and pesto evenly into each cucumber half. Sandwich the halves together and cut into 2cm-thick slices.
  • Step 3
    For the pesto chicken filling, layer the chicken, pesto dip, basil and roasted pepper evenly into each cucumber half. Sandwich the halves together and cut into 2cm-thick slices.
  • Step 4
    For the ham and avo filling, layer the ham, carrot and avocado evenly into each cucumber half. Drizzle with lemon juice. Sandwich the halves together and cut into 2cm-thick slices.
  • Step 5
    For the creamy salmon filling, combine the cream cheese, dill and spring onion in a bowl. Layer the cream cheese mixture and salmon evenly into each cucumber half. Sandwich the halves together and cut into 2cm-thick slices.  

Tandoori lamb cutlets with cucumber salad

Image Source: taste.com.au

Ingredients

  • 12 Coles Australian Lamb Cutlets
  • 1/2 x 200g pkt Coles Tandoori Marinade
  • 1/2 cup (140g) Greek-style yoghurt
  • 250g pkt microwavable coconut rice
  • 1/4 cup (80g) mango chutney
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 red onion, halved, thinly sliced
  • 4 radishes, thinly sliced
  • Coriander leaves, to serve
  • 75g pkt plain mini pappadums

Method

  • Step 1
    Place the lamb, tandoori marinade and yoghurt in a large bowl. Stir to combine.
  • Step 2
    Heat a chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  • Step 3
    Meanwhile, heat the rice following packet directions. Transfer to a medium bowl. Cover to keep warm.
  • Step 4
    Combine the mango chutney, lemon juice and oil in a jug. Season.
  • Step 5
    Combine cucumber, onion and radish in a medium bowl. Add half the mango chutney mixture. Gently stir to combine.
  • Step 6
    Arrange the cucumber mixture on a large serving platter. Top with the lamb. Sprinkle with the coriander. Serve with the rice, pappadums and remaining mango chutney mixture.

Cucumber and lemon soba noodle salad

Image Source: taste.com.au

Ingredients

  • 180g dried soba noodles
  • 1/4 cup salt-reduced soy sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons sesame oil
  • 1/2 teaspoon caster sugar
  • 1 small garlic clove, crushed
  • 1 large Lebanese cucumber, thinly sliced
  • 4 red radishes, trimmed, thinly sliced
  • 3 green onions, thinly sliced
  • 2 tablespoons drained pickled ginger
  • Toasted sesame seeds, to serve

Method

  • Step 1
    Cook noodles in a large saucepan of boiling water, following packet directions. Drain well. Refresh under cold running water. Drain well. Place in a large bowl.
  • Step 2
    Place soy sauce, lemon juice, sesame oil, sugar and garlic in a small bowl. Whisk with a fork to combine. Add cucumber, radish, onion and dressing to noodles. Toss to combine. Transfer to a serving bowl. Top with pickled ginger. Sprinkle with sesame seeds. Serve.

Thai-Style chicken skewers with pickled cucumber salad

Image credit: Cath Muscat & Ben Dearnley – taste.com.au

Ingredients

  • 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  • 2 tbs red curry paste
  • 1 tbs fish sauce
  • 2 spring onions, coarsely chopped
  • 1 cup coarsely chopped coriander
  • 1 large carrot, peeled, cut into long matchsticks
  • 2 large Lebanese cucumbers, seeded, cut into long matchsticks
  • 1/4 cup (60ml) white wine vinegar
  • 2 tbs caster sugar
  • Vegetable oil, to shallow-fry
  • 2 Coles Australian Baby Cos Lettuces, trimmed, cut into quarters lengthways
  • 1/3 cup (80ml) sweet chilli sauce
  • 1/4 cup (35g) peanuts, toasted, coarsely chopped

Method

  • Step 1
    Place the chicken, curry paste, fish sauce, spring onion and three-quarters of the coriander in a food processor. Season. Process until almost smooth. Transfer mixture to a large bowl. Divide into 12 portions and shape each portion around a metal or soaked bamboo skewer. Place on a plate in the fridge for 10 mins to chill.
  • Step 2
    Meanwhile, place carrot, cucumber and remaining coriander in a large bowl. Stir the vinegar and sugar in a small jug until the sugar dissolves. Drizzle over the cucumber mixture and gently toss to combine. Set aside for 10 mins to develop the flavours.
  • Step 3
    Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium-high heat. Cook half the skewers, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining skewers.
  • Step 4
    Drain cucumber mixture. Arrange on a large serving platter with the skewers, lettuce, sweet chilli sauce and peanut.

Cucumber sushi

Image Source: taste.com.au

Ingredients

  • 125g (1/2 cup) spreadable cream cheese
  • 1 teaspoon finely grated lemon rind, plus extra, to serve
  • 2 teaspoon finely chopped dill, plus extra sprigs, to serve
  • 1 large Lebanese cucumber, thinly sliced into ribbons with a peeler
  • 50g smoked salmon, sliced
  • Baby capers, to serve

Method

  • Step 1
    Combine cream cheese, lemon rind and dill. Season.
  • Step 2
    Lay the cucumber ribbons on a clean surface. Spread with cream cheese mixture. Top with salmon. Roll up and stand upright on a serving platter. Sprinkle with capers, and extra lemon rind and dill to serve.

Quick cucumber chilli pickle

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 60ml (1/4 cup) rice wine vinegar
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt flakes
  • 1 long fresh red chilli, finely chopped
  • 2 Lebanese cucumbers, thinly sliced

Method

  • Step 1
    Combine the vinegar, 60ml (1/4 cup) water, sugar and salt in a bowl. Stir to combine until the sugar has dissolved. Add the chilli and cucumber. Stir to coat. Set aside for 15 minutes to pickle. Drain and transfer to a serving bowl to serve.

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