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This yummy cucumber salad with sour cream is something we always have on Thanksgiving but it’s a great salad in the summer as well. The mixture will be soupy; it’s supposed to be that way.
Ingredients
- 2 cucumbers, thinly sliced
- 1 (8 ounce) container sour cream
- 1/3 cup white sugar, or to taste
- ¼ cup distilled white vinegar
- salt and ground black pepper to taste
Directions
Step 1
Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
Step 2
Whisk sour cream, sugar, vinegar, and salt in a large mixing bowl until sugar has dissolved.
Step 3
Drain cucumbers and squeeze out excess water. Add cucumbers to sour cream dressing and toss to coat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 69 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat3g | 13% |
| Cholesterol8mg | 3% |
| Sodium11mg | 0% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber0g | 1% |
| Total Sugars6g | |
| Protein1g | |
| Vitamin C2mg | 8% |
| Calcium30mg | 2% |
| Iron0mg | 1% |
| Potassium96mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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