Cool and Creamy Cucumber Salad recipe

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Ingredients

4 English (seedless) cucumbers, thinly sliced
2 green bell peppers, cut into thin matchsticks
1 (32 ounce) container plain yogurt
1 cup sour cream
2 tablespoons apple cider vinegar
½ cup chopped fresh dill, or more to taste
1 tablespoon salt
2 teaspoons ground black pepper

Nutrition Info

152.8 calories
carbohydrate: 11.2 g
cholesterol: 27.2 mg
fat: 9.8 g
fiber: 2.1 g
protein: 6.6 g
saturatedFat: 6.1 g
servingSize: -
sodium: 941.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cucumbers and bell peppers into a colander and allow liquid to drain for 4 hours. While vegetables are draining, place yogurt into a separate colander lined with paper towels and let stand for 4 hours to allow excess whey to drain from the yogurt.

  2. Combine cucumbers, bell peppers, thickened yogurt, sour cream, vinegar, dill, salt, and black pepper in a large salad bowl, chill before serving.

Recipe Yield

8 servings

Recipe Note

A cool side dish perfect for hot summer days, using sweet bell peppers instead of onions for those like me who don't care for onions!

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