In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.
Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.
Beat yogurt well until smooth.
If yogurt is too thick, add a bit of water while beating.
If fresh mint is used, it should be finely chopped.
Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well.
Leave in the refrigerator for two hours, then serve.
r Mast-O Khiar - Persian Yogurt and Cucumber Dip such as recipe
ups cold water and grated cucumber.
This will yield a
br>THE SAUCE: grate the cucumber.
Melt the butter in
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
Combine cucumber, scallions, lime juice, and ginger
br>Meanwhile, to make the cucumber salad, combine cucumbers, onion, chili
Chop all the vegetables (tomato, cucumber and onion) finely.
Mix chopped vegetables with parsley, lemon juice and olive oil.
Salt to taste.
Mix all ingredients in bowl and refrigerate.
Good with chicken or fish.
All measurements are approximate, more or less to taste.
This Persian dish can also be prepared without cucumber.
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.
Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
alad: While chicken cooks dice cucumber and tomato. Chop mint leaves
ins. Slice.
Combine yogurt, cucumber, carrot, onions, cilantro and cumin
Combine arugula, fennel, onion, grapefruit, cucumber and mint on a serving platter. Set aside.
To make the red wine vinegar mayonnaise, whisk together vinegar, garlic and mayonnaise until combined. Season then drizzle over salad.
Serve salad sprinkled with fennel fronds.
owl. Add sweet potatoes, pork, cucumber, cilantro and mint. Whisk together
Combine ground beef, onion, seasoning mix and egg in a medium bowl. Divide into 4 portions. Stuff each with 1 cube of cheese and shape into a patty. Cover with plastic wrap and chill for 15 mins.
Heat oil in a large frying pan over medium heat. Reduce heat and add rissoles. Cook for 4-5 mins per side, or until cooked through.
Place bread on serving plates. Stuff with lettuce, cucumber, rissoles, baba ghanoush and carrot. Serve immediately with French fries.
Preheat oven to 425\u00b0F. Oil a baking tray and line with parchment paper.
Place fish on prepared tray. Combine mayonnaise and wasabi then spread over fish. Press fish into breadcrumbs to coat then drizzle with oil. Roast for 15 mins, or until cooked to your liking.
Meanwhile, to make the red cabbage coleslaw, whisk vinegar, oil, sugar and mustard in a medium bowl. Add cabbage, cucumber and spring onions. Serve with fish.
Combine pepper, bean sprouts and cucumber in a medium bowl. Pour