Creamy No-Mayo Cucumber Salad
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Ingredients6 h 20 m servings 78 cals
Original recipe yields 10 servings
- 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).
- 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.
Per Serving: 78 calories; 4.5 g fat; 7.1 g carbohydrates; 2.3 g protein; 5 mg cholesterol; 1188 mg sodium. Full nutrition
ReviewsRead all reviews 2
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!