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
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
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
recipe/cucumbersalad.txt ยท Last modified: 2011/12/11 04:23 (external edit)