“This cucumber salad makes a nice crunchy side dish that pairs wonderfully with summer grilling.” - by Peaches82176
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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).
Nutrition
Amount Per Serving (10 total)
- Calories
- 78 cal
- 4%
- Fat
- 4.5 g
- 7%
- Carbs
- 7.1 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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!..." See more"
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