Creamy No-Mayo Cucumber Salad recipe

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Ingredients

6 large cucumbers, peeled and thinly sliced
1 tablespoon salt
1 cup apple cider vinegar
½ (12 fluid ounce) can evaporated milk
2 tablespoons vegetable oil
2 teaspoons salt
freshly ground black pepper to taste
½ sweet onion, chopped

Nutrition Info

78.1 calories
carbohydrate: 7.1 g
cholesterol: 5.5 mg
fat: 4.5 g
fiber: 1.3 g
protein: 2.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1187.7 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cucumbers into a large bowl with a lid, mix in 1 tablespoon salt, and cover. Refrigerate to let salt draw out excess moisture, 2 to 3 hours. Drain liquid and squeeze as much moisture as possible out of cucumbers, transfer to a large salad bowl.

  2. Mix cider vinegar, evaporated milk, vegetable oil, 2 teaspoons salt, and black pepper in a jar, shaking it to thoroughly combine. Pour dressing over cucumbers and stir in onion. Refrigerate at least 4 hours (overnight for better flavor).

Recipe Yield

10 servings

Recipe Note

This cucumber salad makes a nice crunchy side dish that pairs wonderfully with summer grilling.

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