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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Editor's Note:

The nutrition data for this recipe includes the full amount of the salt. The actual amount of the salt consumed will vary.

Nutrition Facts

78.1 calories; protein 2.3g 5% DV; carbohydrates 7.1g 2% DV; fat 4.5g 7% DV; cholesterol 5.5mg 2% DV; sodium 1187.7mg 48% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
02/04/2013
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! Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2013
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! Read More
(2)
Rating: 4 stars
10/02/2013
this is good and different from the mayo cucumber salad. Read More