Sweet and Tangy Cucumber Salad

Sweet and Tangy Cucumber Salad

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rVaughn 1

"This tasty summer salad will have your taste buds singing anything but the blues. Suitable as a side dish with any meal or as a snack!"
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1 h 45 m servings 66 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 589 mg
  • 24%

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.


  • Prep

  • Ready In

  1. Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
  2. Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.


  • Cook's Note:
  • When cooking for children who don't like eating their veggies, try adding an extra teaspoon of honey to the dressing.


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I took the warning of the other reviewer and left out the sour cream, so this salad looked lovely and tasted pretty good.

I pretty much knew when I added the sour cream to the dressing that this was not going to be an "eye-pleasing" salad, and I was right. I didn't think the sour cream added anything to the flavor...

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