Total Time
10mins
Prep 10 mins
Cook 0 mins

I loved this recipe from Kelly M but I added low-fat sour cream and splenda instead!

Ingredients Nutrition

Directions

  1. Peel cucumbers and slice in half lengthwise.
  2. With a small spoon, scrape out seeds and slice cucumbers about 1/4 inch thick slices.
  3. In bowl combine sour cream, apple cider vinegar, Splenda, chives, salt, and pepper.
  4. Mix until well blended.
  5. Add cucumbers and stir till well coated.
  6. Store in refrigerator until ready to serve.

Reviews

(2)
Most Helpful

Made for Spring PAC 2008. This was good and easy to make. I followed the recipe as written other then I used regular sour cream as that is what I had in the fridge and dried chives. This was different from my "normal" cucumber salad but I really enjoyed it.

bmcnichol April 21, 2008

My family loved these, but I must confess that I made the full-fat version. I also omitted the chives. But they were wonderful!

bethyjstar August 04, 2007

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