Creamy Cucumber Salad Recipes

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CREAMY CUCUMBER SALAD



Creamy Cucumber Salad image

Provided by Ina Garten

Categories     side-dish

Time 6h10m

Yield 8 servings

Number Of Ingredients 8

4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Steps:

  • 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 and 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 the second 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 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

CREAMY CUCUMBER SALAD



Creamy Cucumber Salad image

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.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
1 small sweet onion, thinly sliced into rings
Kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill
2 tablespoons white vinegar
Freshly cracked black pepper

Steps:

  • 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.

CREAMY CUCUMBER SALAD



Creamy Cucumber Salad image

Make and share this Creamy Cucumber Salad recipe from Food.com.

Provided by Parsley

Categories     Low Protein

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup sour cream
1/4 cup sugar
2 tablespoons distilled white vinegar
3 teaspoons dried dill weed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 large cucumbers, thinly sliced
1 medium sweet onion, thinly sliced

Steps:

  • In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
  • In a separate large mixing bowl, toss together cucumbers and onions.
  • Pour sour cream mixture over top and mix together.
  • Chill at least 1 hour before serving.

CREAMY DILLED CUCUMBER SALAD



Creamy Dilled Cucumber Salad image

This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. -Patty LaNoue Stearns, Traverse City, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 English cucumbers, thinly sliced
1 teaspoon salt
1-1/2 cups sour cream
1/4 cup thinly sliced red onion
1/4 cup snipped fresh dill
2 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon coarsely ground pepper

Steps:

  • Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.

Nutrition Facts :

CUCUMBER SALAD WITH SOUR CREAM



Cucumber Salad with Sour Cream image

I serve this refreshing and simple salad year-round because it perks up everyday meals. I think what makes it so special is the addition of dill.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 6

1/2 cup sour cream
2 teaspoons sugar
1 teaspoon white vinegar
1 teaspoon salt
1/2 teaspoon dill weed
4 medium cucumbers, sliced

Steps:

  • In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 242mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

DAD'S CREAMY CUCUMBER SALAD



Dad's Creamy Cucumber Salad image

This was my Dad's recipe and one of our family's all-time summer favorites.

Provided by MHudson

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 9

2 large cucumbers, peeled and thinly sliced
1 sweet onion, thinly sliced
1 tablespoon sea salt
1 ½ cups mayonnaise, or more to taste
2 tablespoons vinegar
1 tablespoon white sugar
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
  • Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
  • Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g

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