== Basic Cucumber Salad == *4 medium cucumbers - peeled and diced *8 oz. vanilla low-fat yogurt *8 oz. reduced fat sour cream *1/2 cup diced onion *2 cloves garlic - minced *1 Tbsp dried dill weed *salt and pepper to taste \\ - Drain cucumbers for a few minutes on paper towels. - Ina serving dish stir together the yogurt, sour cream, onion, garlic, and dill. Add the cucumbers and mix to coat. Season with salt and pepper. - Refrigerate for several hours before serving for best flavor. \\ == Sour Cream Cucumber Salad == * 3 med cucumbers - peeled and thin sliced *1/2 tsp salt *1/2 cup chopped green onions *1 Tbsp white vinegar *1 dash white pepper *1/4 cup sour cream \\ - Sprinkle cucumbers with salt. Drain liquid after 15 minutes. - Add other ingredients and stir. Refrigerate prior to serving. \\ == Mexican Cucumber Salad == *1 medium cucumber *9 oz. can whole kernel corn *15 oz. can stewed tomatoes - drain and slice *1 green pepper - chopped *1 red pepper - chopped *2 Tbsp red wine vinegar *1 Tbsp crushed red pepper flakes *1/2 tsp garlic - minced *1/2 tsp ground cumin *1/4 tsp dried cilantro *1/4 tsp salt *1/8 tsp ground black pepper \\ - Toss all ingredients in bowl together. - Cover and chill 30 min or more prior to serving \\ == Japanese Cucumber Salad == *3 cucumbers *1 tsp salt *1 Tbsp vegetable oil *2 tsp white sugar *3 Tbsp rice wine vinegar *3 Tbsp soy sauce \\ - Cut the cucumbers lengthwise, scoop out seeds, slice into bite size pieces - Combine the other ingredients in a small bowl, mix, and pour over cucumbers. - Refrigerate several hours, tossing every now and then. \\ == Persian Yogurt Salad == *16 oz plain yogurt *2 Tbsp dried dill weed *2 garlic cloves - minced *salt and pepper to taste *1 cucumber - peeled, seeded, and chopped \\ - In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover and refrigerate 8 hours or overnight. \\ Source: All Recipes \\ \\ {{tag>food vegetarian side}}