Name: Easy Cool Cucumber Salad
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 2 serving(s)
Ingredients: 1 super big cucumber; 1 teaspoon salt; 1/4 red onion, chopped; 1/3 cup approximately Mexican crema or 1/3 cup sour cream; ground black pepper

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Recipe by Carol in Cabo

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Easy Cool Cucumber Salad created by diner524

I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it's a tasty and cooling side dish I'll enjoy during our Cabo hot season. Hope someone out there enjoys it.

Ready In:: 1hr 5mins
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ingredients

1 super big cucumber
1 teaspoon salt
¹⁄₄ red onion, chopped
¹⁄₃ cup approximately Mexican crema or 1/3 cup sour cream
ground black pepper

directions

Peel the cucumber and slice very thin. Put in a bowl and toss with the salt; chill one hour. Drain (I don't do a lot of salt and in the future will rinse), then pat dry. Return to bowl and stir in the Crema and onion, season with fresh ground pepper. Chill and serve.
The original recipe called for re-constituted dried onion flakes (ugh) and pickled cherry peppers, which I didn't have. It also called for some sugar, but the Mexican crema was perfectly sweet enough for me. Should I ever find the pickled peppers, though, I'd like to try adding them.

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RECIPE MADE WITH LOVE BY

@Carol in Cabo

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@Carol in Cabo

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"I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it's a tasty and cooling side dish I'll enjoy during our Cabo hot season. Hope someone out there enjoys it."

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review by diner524

4/16/2013

Loved the creamy version of this salad!!! I made one change, by adding a splash of apple cider vinegar, and it was so good!!! I will be making it this way more often!! I am a lover of salt, so I did make it as written by draining off the salt water and then still added the salt with the sour cream dressing, very salty. Next time will rinse the cucumbers from the initial salting as you stated in your description. Thanks again for another wonderful recipe. Made for 2013 Spring PAC event.

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photo by diner524

4/15/2013

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creation by Carol in Cabo

6/5/2011

I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it's a tasty and cooling side dish I'll enjoy during our Cabo hot season. Hope someone out there enjoys it.