Creamy Yogurt Cucumber Salad Recipes
CREAMY CUCUMBER SALAD
Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
- Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
- Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
- To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
DAD'S CREAMY CUCUMBER SALAD
This was my Dad's recipe and one of our family's all-time summer favorites.
Provided by MHudson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
- Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g
CREAMY CUCUMBER SALAD- BAREFOOT CONTESSA
I love Ina's recipes and this one seems like a classic. Make sure to plan ahead since the cucumbers and yogurt need to drain in a colander to keep the dressing from being too wet.
Provided by cookiedog
Categories Vegetable
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
CREAMY CUCUMBER SALAD
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
CUCUMBER SALAD
A cool cucumber salad with low fat dressing that is great for bar-b-ques.
Provided by HAIRGODDESS
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.8 g, Cholesterol 8.2 mg, Fat 2.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 35.3 mg, Sugar 4.1 g
CREAMY CUCUMBER SALAD WITH CURRY
Salade de Concombre à la Crème au Curry. Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon.
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- DRESSING:.
- In small bowl, combine crème fraîche, yogurt, curry powder, and salt. Stir to mix well. Taste for seasoning.
- SALAD:.
- Place cucumbers in shallow bowl.
- Pour dressing over the cucumbers and toss gently to coat evenly.
- TIP: Toss salad just before serving, because cucumbers will give off a fair amount of liquid, even if they have already been salted and drained.
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From daringgourmet.com
- Place the sliced cucumbers in a bowl and toss with the teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. Add the sliced onions to the cucumbers.
- To make the dressing: Place all remaining ingredients in a small bowl and stir to combine. Pour the dressing over the cucumbers and onions and stir to combine. Add more salt and pepper to taste.Cover and chill for at least 2 hours (4 hours if using dried herbs) before serving.
CREAMY CUCUMBER SALAD WITH YOGURT AND DILL - BOWL OF DELICIOUS
From bowlofdelicious.com
- In a large bowl, whisk together the Greek yogurt (1/3 cup), extra-virgin olive oil (2 tablespoons), apple cider vinegar (1 tablespoon), chopped fresh dill (2 tablespoons), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), and honey (1 teaspoon).
- Add sliced English cucumbers (2) and thinly sliced red onion (1/4 cup) to the bowl. Toss together to coat.
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From jernejkitchen.com
- Thinly slice the cucumbers and red onion. Transfer to the colander and sprinkle with salt. Toss well and set aside for 5 - 10 minutes.
- In a small bowl or jug blend together greek yogurt, olive oil, sliced garlic, lemon juice, salt, pepper and dill using an immersion blender. The consistency of the dressing should be smooth and creamy. Season to taste with salt and pepper, then transfer to a fridge until needed.
- Squeeze the cucumbers and onion with your hands to release and drain out as much water as possible. This process will help make the cucumbers crunchier and the salad less watery. Transfer to a large dry bowl.
CREAMY CUCUMBER SALAD WITH GREEK YOGURT DRESSING - LIVE EAT LEARN
From liveeatlearn.com
- Cucumber Salad: Pat dry cucumber slices with paper towels. Gently stir to combine yogurt dressing with cucumber and red onion.
HEALTHY CREAMY CUCUMER SALAD WITH GREEK YOGURT & HERBS
From zestfulkitchen.com
- In a medium bowl, whisk together Greek yogurt, vinegar, oil, salt and pepper. Just before serving, add cucumber, shallot and herbs and toss to coat; season with additional salt and pepper to taste.
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From keviniscooking.com
- Peel the cucumber and using a sharp knife or food mandoline, slice thinly. Place the cucumber slices in a sieve and toss with the tablespoon of kosher salt. Allow to drain for 30 minutes.
- Peel the red onion and using a sharp knife or food mandoline, slice thinly. Add to the cucumbers.
CREAMY CUCUMBER SALAD - SALT & LAVENDER
From saltandlavender.com
- Slice the cucumber thin. I did this quickly using my mandoline (I cut it into 2mm slices - 1.5mm or 1/16 inch works too depending on what model you have). Add the cucumber slices to a colander and sprinkle them with salt (about 1 teaspoon) and toss with your hands to evenly distribute it. Place colander in the sink or on a plate to catch the water that will be released. Let it sit for about 30 minutes.
- Meanwhile, make the dressing by adding the sour cream, vinegar, sugar, dill, and pepper to a bowl. Taste & adjust as needed. If you prefer less sweetness, use half the suggested sugar amount. Refrigerate dressing until needed.
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From littlebroken.com
- In a small bowl, combine the red onion, olive oil, vinegar, and oregano. Let the onions marinate at room temperature while preparing the rest of the salad.
- Combine the Greek yogurt, lemon juice, garlic, dill, salt, and black pepper. Add to the cucumbers, along with the marinated onions, including the liquid from the onions. Toss everything together really well. Taste for salt and pepper.
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- Cut into small cubes. Place in a mesh strainer and put the strainer over a bowl. Sprinkle with salt and let it sit for 10 minutes. Press the cucumber cubes gently to remove some of the water so it drains in the bowl.
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- In a medium size mixing bowl, blend the plain Greek yogurt, finely diced onion, lemon juice, dill, vinegar and milk then season with salt and pepper according to your taste.
- Thinly slice the cucumber leaving the skin on then add the slices to the sauce, combining well. Cover and refrigerate 10-15 minutes and give it a light stir before serving.
- NOTE: English cucumbers are used in this recipe for their small seeds. If the seeds in your cucumber are larger, cut the cucumber in half lengthwise, scrape out the seeds with a teaspoon then slice for the salad.
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From ourbalancedbowl.com
- While the pasta is cooling, slice the cucumber in half lengthwise and then dice it into thin slices. Slice ½ of a red onion into thin slices as well. Set these aside.
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- Set a colander over a large bowl; place the cucumbers, onion, and salt inside the colander and gently toss. Let sit for 30 minutes, allowing liquid to drain.
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- In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic, honey, salt and pepper. Set aside.
- Slice cucumbers in half lengthwise and use a spoon to scrape out the seeds. Thinly slice the cucumbers into half rounds.
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From themodernproper.com
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- In a small bowl whisk the remaining ingredients. Add the creamy dressing over the cucumber and toss to coat.
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- In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
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- Wash your cucumbers and pat them dry with a kitchen towel. Then slice lengthwise and chop into small pieces. Or optionally slice into thin slices.If you want to salt the cucumbers to remove excess liquid, then do it at this point. Add the cucumber to a large bowl or sieve and sprinkle with salt. Leave to rest for 20-30 minutes, lightly squeeze out the excess liquid and blot with some kitchen towel - then continue with the recipe.
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- Begin by slicing the cucumber and placing it in a strainer. Sprinkle the cucumber with 1/2 teaspoon salt and mix. Place the strainer in a bowl and let the cucumbers sit for at least 15 minutes to draw out the water. Set aside.
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From feastingathome.com
- Using a mandolin, or sharp knife, slice cucumber into thin uniform disks and place in a strainer over a bowl. Toss with the salt, and let stand 15-30 minutes (or place in the fridge overnight for a couple of hours) to help them release a little liquid. Drain or pat dry. (If in a hurry feel free to skip this step).
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- Mix the Greek yogurt, white wine vinegar, garlic, dill and salt and pepper to make the dressing. For best results, let the dressing sit in the fridge for an hour for the garlic to mellow.
- Add the sliced cucumber and onions to a large bowl. Add the dressing then toss and serve immediately.
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