"This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini." — Glacierlily
Watch video tips and tricks
1/2 (1 ounce) package
Ranch-style dressing mix
green bell pepper, coarsely shredded
I was looking for a no-cook recipe to use some zucchini and this fit the bill. The first time I made this exactly as written and it was good, although a bit wet. The second time I made it, I tossed the shredded zucchini and cucumbers in a salad spinner and spun out some of the moisture - made a huge difference! This recipe is easily adapted to any taste. I've substituted italian dressing mix for the ranch dressing mix. This is delicious with ripe tomatoes, and the addition of leftover cubed ham, smoked turkey, grilled shrimp, grilled salmon or mahi mahi. I use fat-free miracle whip in lieu of mayo and set the "additions" up buffet-style on the counter. Everyone can add whatever they like. This is a great summertime lunch or light dinner. Thanks, Vickie!
I made it and no seem to like it . it was bad new
This is so good with a whole wheat tortilla or pita bread!
It gets pretty soupy as it sits so I would recommend eating it fairly quickly.
A great way to use up the cukes/zucchini in the garden. I didn't have ranch dressing mix and used Old Bay seasoning and didn't use the pepper. A very creative sandwich filling, especially with fresh sliced tomatoes.
My son liked this for lunchtime sandwich! It makes a better sandwich spread than a side salad. Use the amount of mayonnaise you are comfortable with. Be prepared to add extra Ranch seasoning because the zucchini and cucumbers are rather bland. I think that the next time I make this, I might use pesto in the recipe!
Good base recipe. Ive made this twice and Ive used bottled ranch dressing that I had an overabundance of both times. The first time as is its good. When I made this tonight I added in a heavy 1/4 c of shredded red onion. It needs to get cold it says serve immediately.. and you could.. but its better after it has a chance to meld together. My husband asked if this was the cucumber coleslaw like last time and I think that describes it perfect. A shredded carrot or 2 would also be good. I like that this is easily changeable to what comes out of my garden and crisper.
I was looking for an easy recipe to use up some of the veggies from my garden. I used a purple bell pepper instead, added salt & pepper, chopped purple onion, and drained chicken from a can. Delicious on some toast with lettuce.
After shredding the cucumber & zucchin place them in a clean kitchen towel and roll tightly to remove excess water. Using the mayonnaise and ranch dressing will then still pull out some water so be sure to drain or use a slotted spoon to remove any more water. One reviewer suggested this as a cole slaw, what a great idea!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cucumber Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 100
Learn how to make this delicate cucumber salad, full of Thai flavors.
This refreshing salad sets off crisp vegetables with a tangy marinade.
Corn, sweet onions, and jalapenos combine into a spicy summer salad.