Creamy Cucumber Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 10.0 g
  • Cholesterol: 28.6 mg
  • Sodium: 71.9 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.7 g

View full nutritional breakdown of Creamy Cucumber Salad calories by ingredient
Submitted by:


from "Barefoot Contessa" episode "The Flame Game" from "Barefoot Contessa" episode "The Flame Game"
Number of Servings: 8


    4 hothouse cucumbers, thinly sliced (3-4 pounds)
    2 small red onions, thinly sliced in half rounds
    kosher salt
    4 cups plain whole-milk yogurt
    1 cup sour cream
    2 tbsp champagne vinegar or white wine vinegar
    1/2 cup minced fresh dill
    1 1/2 tsp freshly ground black pepper


Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in this bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 tsp salt, and the pepper. Toss well and refrigerate a few hours to allow the flavors to blend. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper and serve chilled.

Makes 8 servings.
Difficulty - Easy

Number of Servings: 8

Recipe submitted by SparkPeople user WIDGETTEGIRL23.

TAGS:  Side Items |

Rate This Recipe