Source: Enlitened Kosher Cooking by Nechama Cohen

Cucumber salad with yogurt dressing.

Servings

3 medium cucumber
3 Onion, scallions, tops & bulb, fresh, medium, 4 1/8" long , diced
1 pinch salt , to taste
1 cup plain nonfat yogurt
1 tbsp red wine vinegar
1.5 tbsp dried dill weed (up to 2 tbsp dried or 3 to 4 tbsp fresh dill)
1 tsp sweetener (sugar substitute)
1 pinch black pepper , to taste

1 Do not peel the cucumbers. Slice them diagonally, each piece about 1/4 inch thick. Toss cucumber with salt and place in a colander.
2 Fill a 1 gallon zip lock bag with water and place it as a weight on top of the vegetables. Place a bowl underneath to catch any liquid and refrigerate for 2 hours.
3 Discard accumulated liquid. Most of the salt will have leached out with the liquid and only a small amount will remain. However, you can still rinse the cucumbers if salt is a problem. After rinsing, be sure to pat cucumbers dry with paper towels or a clean dish towel.
4 Add scallions to cucumbers. Mix dressing and pour over cucumbers. Chill for at least an hour before serving.

For variation: Can be made pareve (non-dairy) using light pareve sour cream.