Cucumber and Onion Salad

Prep Time
Cook Time
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


  • 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


Bergy (RIP" Forever in our Kitchen)

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

(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)