Sour Cream Cucumbers Salad Recipe

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Sour Cream Cucumbers Salad Recipe

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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!”
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

In a bowl, combine the cucumbers and onion. Combine remaining ingredients and pour over cucumbers. Mix well. Chill. Yield: 6-8 servings.

Test Kitchen Tips
  • Celery seed, fresh dill and mint are all excellent additions to this simple refreshing salad.
  • For those cooks looking to lighten things up, thick and creamy Greek yogurt is a natural substitute for sour cream.
  • English cucumbers (also known as seedless or hothouse) have thinner skin that is less bitter and waxy than regular garden cucumbers. If you are in a time crunch or want a more colorful salad, you can skip the peeling step and use an English cucumber instead.
  • Originally published as Sour Cream Cucumbers Salad in Taste of Home December/January 1995, p14

    Nutritional Facts

    1 each: 75 calories, 4g fat (3g saturated fat), 15mg cholesterol, 13mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 1g protein.

    • 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.

    Test Kitchen Tips
  • Celery seed, fresh dill and mint are all excellent additions to this simple refreshing salad.
  • For those cooks looking to lighten things up, thick and creamy Greek yogurt is a natural substitute for sour cream.
  • English cucumbers (also known as seedless or hothouse) have thinner skin that is less bitter and waxy than regular garden cucumbers. If you are in a time crunch or want a more colorful salad, you can skip the peeling step and use an English cucumber instead.
  • Originally published as Sour Cream Cucumbers Salad in Taste of Home December/January 1995, p14

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    Reviews forSour Cream Cucumbers Salad

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    MY REVIEW
    jillandrews User ID: 4706131 4173
    Reviewed Apr. 12, 2013

    "I did not care for this recipe; I only used 1/2 the sugar and it was still way too sweet. It ended up tasting sweet & vinegary which I didn't like with the sour cream."

    MY REVIEW
    DaniCalifornia User ID: 2091154 5340
    Reviewed May. 16, 2011

    "These cukes were delightful! I will definitely make again."

    MY REVIEW
    sherijel67 User ID: 5067151 6641
    Reviewed May. 14, 2010

    "Excellent"

    MY REVIEW
    sherijel67 User ID: 5067151 2121
    Reviewed May. 14, 2010

    "My favorite cucumber salad recipe of all time."

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