Recipe Summary test
Ingredients
10
Original recipe yields 10 servings
Directions
Nutrition Facts
Per Serving:
71 calories; protein 0.7g; carbohydrates 5.9g; fat 5g; cholesterol 6mg; sodium 152.4mg. Full Nutrition
Most helpful positive review
I made this last night after work and it was so easy. I used "Renee's cucumber and dill" dressing (and put in a bit more for extra taste). It was so good I thought I had made enough so that I would be able to take some to work for lunch but it was so good the kids ate it all! Read More
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(47) Most helpful critical review
this recipe was easy but it tasted too bland. I had to doctor it up a bit just to make it a lil more tangy. Dill weed and a bit of vinegar helped lots. Read More
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(34) Reviews: Most Helpful
I made this last night after work and it was so easy. I used "Renee's cucumber and dill" dressing (and put in a bit more for extra taste). It was so good I thought I had made enough so that I would be able to take some to work for lunch but it was so good the kids ate it all! Read More
Helpful
(47) 
Very simple and fresh tasting. I added a little dill weed. As for slicing them real thin I cut the cucumbers in half lengthwise and used a potato peeler..very simple solution. Also the cucumbers were out of my garden so I left the skins on. I don't know if it would be so asthetically pleasing without the skins. Read More
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(42) this recipe was easy but it tasted too bland. I had to doctor it up a bit just to make it a lil more tangy. Dill weed and a bit of vinegar helped lots. Read More
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(34) Advertisement
Slicing the cucumbers thin is what helps them soak up the flavor of the dressing. My favorite dressing to use is simply seasoned rice vinegar and a little fresh ground black pepper.No need to add oil. then you can also add grape tomatoes sliced in half red or green onions and a little sweet red pepper. Read More
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(15) Advertisement
For more flavor I replaced the cream dressing with an olive oil and basalmic vinagerette with minced garlic black pepper sea salt and whole-grained mustard. I also sliced the cukes and onions 1/8" thick on a mandollin. Read More
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(14) Two stars mainly for the choice of ingredients but I felt the method needed refining. I salted the cucumber slices lightly and let them sit on a clean teacloth for about 20 minutes. I also soaked the red onion slices in cold water for about 20 minutes. The soaking 'sweetens' the onion. Then I wrung the cucumbers out in a clean teacloth and patted the cucumber and onion dry.I like Bren's simple rice vinegar and pepper for a dressing or a spritz of good balsamic vinegar. (This soaking method is always used for cucumber sunomono when preparing Japanese salads.) I always 'sweeten' red onion if it's being eaten raw. This is perhaps time-consuming no snap but I enjoy the results. It's worth the effort. Read More
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(9) 
You could slice the cuke a little thicker and put the slices in sour cream french onion dip or add extra onion and put it all in just sour cream. Quick easy side salad. Read More
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(8)