Creamy No-Mayo Cucumber Salad

Robin Jolly Daniels

"This cucumber salad makes a nice crunchy side dish that pairs wonderfully with summer grilling."
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Ingredients

6 h 20 m servings 78 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place cucumbers into a large bowl with a lid, mix in 1 tablespoon salt, and cover. Refrigerate to let salt draw out excess moisture, 2 to 3 hours. Drain liquid and squeeze as much moisture as possible out of cucumbers; transfer to a large salad bowl.
  2. Mix cider vinegar, evaporated milk, vegetable oil, 2 teaspoons salt, and black pepper in a jar, shaking it to thoroughly combine. Pour dressing over cucumbers and stir in onion. Refrigerate at least 4 hours (overnight for better flavor).

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the salt. The actual amount of the salt consumed will vary.

Reviews

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Don't be afraid of the evaporated milk, it adds sweetness to the cucumbers and cuts down the acidity of the vinegar. We really enjoyed this!

this is good and different from the mayo cucumber salad.

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