Thin cucumber slices wrapped around avocado, crab and carrots, served with soy sauce for a light and low carb snack.

Thin-skinned English cucumbers don't need peeling or seeding. Onion. Red onion adds color and lots of flavor. Vinegar. Marinate the cucumbers in apple cider, white wine, or distilled vinegar—or ...

This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice ...

Slice cucumbers thin and soak them in a mixture of vinegar, sugar, salt, mustard seeds, dill seeds, peppercorns, a bay leaf, and cloves of garlic. Let them soak in until they absorb all the flavors ...

Cut cucumbers in half lengthwise. In a shallow baking dish, combine shallots, vinegar, soy sauce, honey and crushed red pepper. Add cucumbers and turn to coat. Arrange cucumbers cut-side down ...

Place thinly sliced avocado, carrots and bell peppers inside the cucumber tube over the rice. Gently press the ingredients together and refrigerate the filled cucumber for 10-15 minutes to firm it up.

Return the cucumber to the bowl, add the sugar, vinegar and dill and mix together. Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so ...

In a medium bowl, toss cucumbers with a pinch of salt, pine nuts, chile, mint, scallions, ½ tablespoon olive oil and 2 tablespoons vinegar. Toss to coat and season with extra oil, salt or vinegar ...

Rub a cucumber with salt and rinse with water ... For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat.