TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 1 cup (8 ounces) fat-free sour cream
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 large cucumbers, peeled and thinly sliced
  • 1/2 cup thinly sliced sweet onion

Nutritional Facts

3/4 cup: 68 calories, 0 fat (0 saturated fat), 6mg cholesterol, 328mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


  1. In a large bowl, combine the sour cream, vinegar, lemon juice, salt and pepper. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Tangy Cucumber Salad in Light & Tasty April/May 2007, p55

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phyllie2 User ID: 482876 167929
Reviewed May. 19, 2014

"Sometimes I add a little dill for more flavor. Also, I slice the cucumbers very thin, sprinkle with salt and let sit in a colander for about 20 minutes. It's amazing how much liquid drains out. I then rinse thoroughly and squeeze dry in a kitchen towel. The cucumbers stay very crunchy and I don't think this adds to the salt content. A great old recipe."

mnelson414 User ID: 1976015 166276
Reviewed Aug. 7, 2013

"I love this salad. I thought I had lost it for good until I found it online. Whew! It is my favorite way to eat cucumbers."

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