“A marinated cucumber salad that is best made with fresh garden cucumbers when available. Also good as a dip if you chop the cucumbers instead of slicing them.” - by Shults3
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Whisk vegetable oil, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl until the oil emulsifies.
- Fold the cucumbers into the marinade until evenly coated.
- Marinate cucumbers in refrigerator for 2 hours.
- Drain cucumbers and discard marinade.
- Whisk mayonnaise, cream, onion, sour cream, lemon juice, and basil together in a bowl.
- Fold drained cucumbers into mayonnaise mixture; season with salt and pepper to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 547 cal
- 27%
- Fat
- 59 g
- 91%
- Carbs
- 5.5 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I enjoyed these! Although, I wouldn't mince the onions next time but would slice them instead and lessen the oil. It was good overall for a mayo based cucumber salad; it had a subtle basil taste...." See more"
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