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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this