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Creamy Cucumber Salad (Dairy Dressing)
Source: Enlitened Kosher Cooking by Nechama Cohen

Cucumber salad with yogurt dressing.

Prep Time: 3 hours
Cook Time: 0 hours
Difficulty: Easy

Nutrition Facts

Makes 3 servings
Amount Per Serving
Calories 78.9
Total Carbs 15.0 g
Dietary Fiber 3.6 g
Sugars 10.4 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 515.3 mg
Protein 7.6 g
Sodium 102.4 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Milk , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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