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Cucumber Salad with Yogurt Dressing

Makes 9 cups of salad and dressing

When we say "matchstick size," we mean to cut the vegetables into strips about 3 inches long and only about 1/8 inch wide, about the size of old-fashioned kitchen matches. Slicing vegetables like this takes a little practice.

Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.

3 tablespoons sugar
1 teaspoon ground dried ancho chili peppers
1 teaspoon salt
¾ teaspoon caraway seeds
¾ teaspoon dill weed
1 (16-ounce) container lemon yogurt
½ teaspoon crushed red pepper flakes
¼ cup cane vinnegar
½ medium onion, cut into matchstick strips
2 cucumbers, scraped lengthwise with the tines of a fork or peeled, then sliced into rounds 1/8 inch thick
1 small green bell pepper, sliced into matchstick size
1 small red bell pepper, sliced into matchstick size
how to prepare
Process the first 8 ingredients in a blender to make the dressing, and refrigerate for at least 4 hours.  Combine the vegetables with the dressing in a large bowl just before serving.

Copyright© 1995 by Paul Prudhomme

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