Creamy Cucumber Salad
Creamy cucumber salad is a potluck classic that's stood the test of time. We love this cooling low carb side with just about everything this summer.
Servings: 5
Equipment
- mandoline slicer, optional I use this one.
Ingredients
- 1 large English cucumber
- 1/4 red onion
dressing
- 1/3 cup sour cream
- 2 Tbsp snipped dill
- 1 Tbsp lemon juice
- 1 tsp sugar
- 1 tsp coarse salt
- fresh cracked black pepper to taste
Instructions
- Slice your cucumber into very thin slices. Do this with a sharp knife or a mandoline slicer set at 1/8 inch. Be careful using the mandoline with cucumbers, I recommend using a safety glove.*
- Slice your red onion the same way as above. Put both into your serving bowl, separating the onion layers with your fingers. Cover with plastic, and refrigerate while you clean up and make your dressing.
- Whisk together the dressing ingredients and be sure to take a taste to see if you'd like to adjust anything.
- Gently toss the salad with the dressing, making sure to get all the cucumber slices coated. You may have to separate the slices with your fingers if they stick together. Chill until ready to serve.
- The salad keeps for 2 days, refrigerated.
Notes
*A safety glove is useful when you can't use the safety guard that comes with your mandoline.
Nutrition
Calories: 45 kcal · Carbohydrates: 4 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 1 g · Cholesterol: 9 mg · Sodium: 471 mg · Potassium: 120 mg · Fiber: 0.4 g · Sugar: 3 g · Vitamin A: 171 IU · Vitamin C: 4 mg · Calcium: 27 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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