Cool Cucumber Salad Recipe

5 2 4
Cool Cucumber Salad Recipe
Cool Cucumber Salad Recipe photo by Taste of Home
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Cool Cucumber Salad Recipe

Read Reviews
5 2 4
Publisher Photo
"THIS SALAD is a refreshing complement to any meal, and it's attractive on the table. Whenever I'm asked to bring a dish to a potluck dinner, I prepare this salad. I often make it for friends and neighbors, too. It's always much appreciated."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 medium cucumber
  • 1 package (3 ounces) lime gelatin
  • 1 teaspoon salt
  • 1/2 cup boiling water
  • 1 cup mayonnaise
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 small onion, grated
  • Sliced cucumbers and fresh parsley, optional

Directions

Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired. Yield: 6 servings.
Originally published as Cool Cucumber Salad in Reminisce Extra April 1995, p47

Nutritional Facts

1 slice: 370 calories, 31g fat (5g saturated fat), 22mg cholesterol, 759mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 6g protein.

  • 1 medium cucumber
  • 1 package (3 ounces) lime gelatin
  • 1 teaspoon salt
  • 1/2 cup boiling water
  • 1 cup mayonnaise
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 small onion, grated
  • Sliced cucumbers and fresh parsley, optional
  1. Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired. Yield: 6 servings.
Originally published as Cool Cucumber Salad in Reminisce Extra April 1995, p47

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MY REVIEW
cast_iron_king User ID: 1236761 42971
Reviewed Feb. 19, 2014 Edited Feb. 22, 2014

"The flavors combine very well and make this a tasty and interesting salad, but it was way too salty. I'm not sure what the salt is doing there. I will make this again, but I will use half the salt, or eliminate it altogether."

MY REVIEW
HOGWriter User ID: 3126553 17196
Reviewed May. 1, 2013

"I found this recipe while reading the 9th edition of "A Taste of the Country" page 105. We love cucumbers, and since the day was setting up to be a hot one, this looked like a great alternative to the worn out salad. While ingredients may be an unusual combination, they really come together well. Low fat mayo and cottage cheese, along with sugar free gelatin helped trim a few calories. And I didn't bother peeling the cucumber since it was being shredded anyway. Everybody thought it was terrific. What a great way to enjoy cucumbers!"

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