COLD CUCUMBER SALAD RECIPE RECIPES
COLD CUCUMBER SALAD RECIPE - FOOD.COM
Best cucumber salad I've ever eaten! I could eat the entire bowl myself. The key is salting and draining the cukes. This is Paula Deen's.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumber slices in glass bowl. Sprinkle with salt and vinegar. Cover and let stand for 30 minutes.
- Pour off excess liquid and drain cukes in colander for about 30 minutes to allow complete drainage.
- Pat excess moisture off cucumbers with a paper towel. Add mayonnaise, sour cream, dill and pepper. Mix well. Season as needed with salt and pepper. Cover and refrigerate until serving time.
Nutrition Facts : Calories 168.2, FatContent 13, SaturatedFatContent 3.4, CholesterolContent 14, SodiumContent 801, CarbohydrateContent 13.1, FiberContent 0.8, SugarContent 4.4, ProteinContent 1.7
COLD CUCUMBER SALAD RECIPE - FOOD.COM
A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.
Total Time 15 minutes
Prep Time 15 minutes
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, water, white pepper and salt in medium saucepan.
- Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
- Pour mixture over vegetables, cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 56, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 101.7, CarbohydrateContent 12.7, FiberContent 0.7, SugarContent 10.4, ProteinContent 0.7
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- 1. In a medium glass bowl, toss together the cucumber, onion, garlic and dill. 2. Pour the vinegar over the cucumber mixture. The cucumber slices should be submerged in the vinegar; if they aren't, you can weigh them down with a second bowl. 3. Transfer the bowl to the refrigerator and marinate to develop the flavor, at least 1? hours. (The longer you let the salad marinate, the more intense the flavor will be.) Serve chilled. Note: The marinated cucumbers will keep, covered and refrigerated, for up to a week and a half.
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COLD CUCUMBER SALAD RECIPE - FOOD.COM
A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.
From food.com
Reviews 5.0
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Calories 56 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 56 per serving
- Pour mixture over vegetables, cover and refrigerate for several hours before serving.
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