Cucumber and Onion Salad

6
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"I always make this in the summer if you have home grown cucumbers that makes this extra special. To avoid a watery salad you really need to dry off the cucumber pieces as dry as possible"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (118.1 g)
  • Calories 218.7
  • Total Fat - 10.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 34.3 mg
  • Sodium - 738.5 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 1 g
  • Sugars - 1.6 g
  • Protein - 12.4 g
  • Calcium - 81.5 mg
  • Iron - 1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Peel the cucumbers then slice in half lengthwise. Using a small spoon scoop out the soft part and seeds then chop or thinly slice. Place in a colander then sprinkle with salt. Allow to drain for 30 minutes. Using paper towels pat dry all the chopped cucumber pieces as dry as possible. Transfer to a bowl, mix in onions.

Step 2

In another bowl sour cream with vinegar and sugar. Pour over cucumbers. Mix well then season with salt and pepper. Chill until ready to serve.

Tips & Variations


No special items needed.

Tags : Salads

Related

Bergy

Perfect hot day side dish. The slightly sweet dressing is just right. We loved this refreshing tasty salad

review by:
(10 Jul 2019)

Sue Lau

Very good! A little sweeter than I usually make so I balanced that out with an extra splash of vinegar, and my onion seemed a little hot so I will be more careful with that next time. I used an English cuke which I did not peel and sliced all of it in the food processor- had it done in just about a minute. I served it sprinkled with a little bit of dill weed for color. Thanks for sharing! ~s

review by:
(5 Apr 2013)