5 refreshing recipes for crunchy cucumbers
From crisp kirbys to nearly seedless greenhouse cukes, there are plenty of alternatives to the thick-skinned types that typically dominate supermarket bins. Although healthy cucumber recipes abound, nearly any variety is delicious simply sprinkled with a little salt and pepper.
While the cucumber isn't known as a nutrition powerhouse, it does provide a small amount of fiber, minerals and vitamins-particularly vitamin C (about 6 percent of the Daily Value per cup). But perhaps its most important nutritional contribution is refreshment: at 95 percent water content, a cup of cucumber slices is nearly as thirst-quenching as a glass of water. Just thinking about cukes makes me feel cooler.
If your cucumber repertoire is limited to tossing slices into green salads, here are 5 simple inspirations that reach beyond.
The second best thing to fresh cucumbers? Pickles. This recipe for Quick Pickles is ready in 45 minutes and keeps for more than a week.
Smooth avocado, crunchy cucumber and sweet mango combine with a salty-sweet dressing in Tropical Cucumber Salad.
Greek flavors, like feta, lemon and oregano, make Cucumber & Black-Eyed Pea Salad a real stand-out.
![Tropical Cucumber Salad]()
Tropical Cucumber Salad Rediscover the cucumber, cooked.
Cooked cucumbers are really delicious-especially when paired with succulent scallops in Seared Scallops with Sautéed Cucumbers.
Raita is used in Indian cuisine as a cooling balance for spicy dishes. Try it with curries or as a condiment for grilled meat or poultry. To make: combine in a small bowl 1 cup low-fat plain yogurt, 1 tablespoon lime juice, 1 small clove garlic, minced, 1 small cucumber, peeled, seeded and diced, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons chopped fresh mint. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.
Cucumber Shopping and Storage Tips
The English or European greenhouse cucumber, often sheathed in plastic wrap to protect its very thin skin, and the American slicing cucumber, which has a slightly thicker skin and more seeds, are the most common.
Don't overlook other varieties like the pickling cucumber (a.k.a. kirby) and Middle Eastern slicer. There's even a "burpless" variety of cuke.
Whichever variety you choose, be sure to select firm cucumbers that feel heavy for their size. Avoid those that have any yellow on them or have soft or wrinkled spots at the ends, a sign of improper storage.
Store cucumbers in a ventilated plastic bag in the crisper of your refrigerator.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
Related Links from EatingWell:
