1/1 Photo of Creamy Cucumber Salad
GREG IN SAN DIEGO's Note:
What sets this cucumber salad aside is that salting and draining the cucumbers intinsifies their flavor and makes the salad less watery than many others I've made over the years.
My Private Note
Units: US | Metric
- 2 large cucumbers, peeled, halved lengthwise, seeds removed and thinly sliced (Pickling cucumbers are especially good.)
- 1 teaspoon salt
- 1/4 medium red onion, thinly sliced
- 6 tablespoons sour cream
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon dried dill (You can substitute basil or parsley)
- fresh ground pepper
- 2 teaspoons sugar
- 1Place cucumbers in a colander and toss with salt. Let stand until several tablespoons of liquid has drained, 30-45 minutes.
- 2Pat dry with paper towels and transfer to a medium bowl.
- 3Add onion, sour cream, vinegar, dill (or its substitute), pepper and sugar. Toss to coat.
- 5A little more sugar? Decide.
- 6Serve and garnish with a little paprika. Serve well chilled, on chilled plates, over a bed of greens or kale, with a lemon or orange twist for presentation.
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Nutritional Facts for Creamy Cucumber Salad
Serving Size: 1 (180 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 68.8
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 2.1 g
- Cholesterol 9.3 mg
- Sodium 599.4 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 0.8 g
- Sugars 5.5 g
- Protein 1.4 g