Sour Cream Cucumbers Salad Recipe
GETTING kids to eat their vegetables can be tricky business for many parents. Admits Karen Holt, “My kids are not vegetable eaters, so I’m constantly challenged to find recipes that appeal to their appetites.” This Redding, California mother adds that Sour Cream Cucumbers are a tasty way to make a plentiful vegetable acceptable to her picky trio. “Not only is this the only way my kids will eat cucumbers, but they actually request it!” Karen reports. “The recipe is simple and delicious.” Karen found the recipe about 5 years ago and revised it by sweetening it up with a bit more sugar. Even though her kids won’t eat plain raw cucumbers, they still love this side dish. “I don’t try to disguise the vegetables, just find ways to make them more palatable,” notes Karen. “Sour Cream Cucumbers is a big winner!”
TOTAL TIME: Prep: 10 min. + chilling YIELD:6-8 servings
- 2 large cucumbers, peeled and sliced
- 1 large onion, sliced into rings
- 3/4 cup sour cream
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
- 1. In a bowl, combine the cucumbers and onion. Combine remaining ingredients and pour over cucumbers. Mix well. Chill. Yield: 6-8 servings.
1 serving (1 each) equals 75 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 13 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.
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