Cucumber and Onion Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #5909
July 11, 2012
Categories: Salads, Vegetables, Cucumber, Onions, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Brunch, July 4th, Labor Day, Ladies Luncheon, Summer, Refrigerator, No Eggs, Vegetarian more
"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"
Ingredients
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.
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