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Creamy No-Mayo Cucumber Salad

Creamy No-Mayo Cucumber Salad

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Robin Jolly Daniels

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

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

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).
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Reviews

Arizona Desert Flower
1
2/4/2013

Don't be afraid of the evaporated milk, it adds sweetness to the cucumbers and cuts down the acidity of the vinegar. We really enjoyed this!

hkane
0
10/2/2013

this is good and different from the mayo cucumber salad.