CREAMY CUCUMBER SALAD
Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
- Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
- Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
- To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
CREAMY CUCUMBER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a Japanese mandolin or a sharp knife, thinly slice the cucumbers about 1/16-inch thick. Place the sliced cucumbers in a large colander and toss well with 1 teaspoon kosher salt. Place the colander over a large bowl and allow the cucumbers to sit and begin to drain for 10 minutes.
- Meanwhile, whisk together the sour cream, white balsamic vinegar, olive oil, mint, chives and the remaining 1/8 teaspoon salt in a large bowl. Set aside.
- Using your hands or a rubber spatula, squeeze or press out the excess water from the cucumbers. It is best to work in small batches to extract as much water as possible. Add the squeezed cucumbers to the sour cream dressing. Using a rubber spatula, toss the cucumber in the dressing until well coated, and serve.
CREAMY CUCUMBER SALAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 6h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
COLD CUCUMBER SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
- In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
CREAMY CUCUMBER SALAD- BAREFOOT CONTESSA
I love Ina's recipes and this one seems like a classic. Make sure to plan ahead since the cucumbers and yogurt need to drain in a colander to keep the dressing from being too wet.
Provided by cookiedog
Categories Vegetable
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
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- Add cucumbers, tomatoes, and onion to a large bowl. (If you don’t like eating the skin of cucumbers, or if the skins are particularly bitter-tasting, feel free to completely peel them prior to slicing.
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