Cucumbers are a salad staple, but they also add refreshing crispness to salsas, dips, and sandwiches, and a cool light flavor to smoothies and soups.
You’ll love this version of a Vietnamese street-food sandwich favorite.
This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.
This recipe, created by Leah Matthews, won Best Side Dish in VT's 2011 Chefs' Challenge.
Avocado and cucumber play off each other when blended in a dressing that’s crisply flavored yet rich in texture.
Don’t be fooled by the name. This delightful blend of orange, ginger, mint, and fresh vegetables is so much more than a cabbage-y side salad.
Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl.
Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce.
Literally translated, the name for this salad in Chinese is “cold mix.”
Pear is an unexpected addition to this subtly sweet and spicy dish.