Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Creamy Cucumber Salad
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- Level: Easy
- Total: 1 hr 10 min (includes standing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 892 mg
Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
- Level: Easy
- Total: 1 hr 10 min (includes standing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 892 mg
Ingredients
Directions
- Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
- Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
- Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
- To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
