Cucumbers 3 ways

CHICOPEE, Mass. (Mass Appeal) – Are you sick of the same old cucumber recipes? Chef John Slattery, General Manager and Head Chef at Papp’s Bar and Grill, showed us how to make 2 different kinds of salads with cucumbers, and an Asian-style wrap with cucumbers.

Fresh Pickle Salad

cuke salad

4 pickling cucumbers
1 red onion
1 T fresh parsley
2 T sugar
4 oz red wine vinegar
1/2 t celery seed
Salt and Cracked Pepper

Finely slice pickles and onions by hand or with a mandolin.
Dissolve sugar into vinegar, and toss with cukes and remaining ingredients.
Chill for two hours before serving.

Creamy Cucumber Salad

cuke cheese

4 Pickling Cucumbers
1 Shallot
1/2 T fresh thyme
1/2 cup aged cheddar cheese
1/2 cup sour cream
1/4 prepared ranch dressing
Salt and Cracked Pepper

Dice cukes into 1/4″ cubes, add finely minced shallots and sprinkle with salt and pepper.
Combine other ingredients in a bowl with a whisk.
Toss with cukes.
Chill for two hours before serving.

Swiss Chard Wrap with Cucumber Slaw and Soy Dipping Sauce

chard

3 large Swiss Chard leaves
1 carrot
3 cucumbers
1 green onion
1 T Sesame Oil
1 t Sesame Seeds
salt and cracked pepper

Sauce:
1/2 cup white soy
1/4 cup brown sugar
1/4 rice vinegar
white pepper
red pepper flake
1 t chopped garlic

For the Slaw:
Using a vegetable peeler or mandolin, finely julienne carrot and cukes.
Slice green onion and toss veggies with sesame oil and seeds.
Set in fridge.

For the dipping sauce:
Heat soy and garlic to medium heat on stove, dissolve in brown sugar.
Remove from heat and add remaining ingredients.
Chill.

Assemble the Slaw on the leaves of Swiss chard and roll.
Pin with toothpick if necessary.
Serve with dipping sauce on the side.

Comments are closed.