Simple, healthy recipes. I love them. In our crazy, packed day of a family of six, they are a definite blessing. And this creamy cucumber salad fills the spot. The Amish have a few different variations of it, but none of them are very complicated. If you can slice, salt, mix, wait . . . and mix again, you’re set.
The Amish recipes I found used sour cream or mayonnaise, vinegar, and salt. Some add a little pepper, but that’s about it—besides the cucumbers. Now, I like creamy salad dressings, but I wanted to cut back on the calories that regular sour cream and mayonnaise add without losing the velvety mouth feel. I tried Greek yogurt, but it left more of chalky sensation than creamy. Not what I was looking for. So I went back to sour cream but chose a low-fat variety. That worked.
To brighten the flavor I added chopped fresh mint. You don’t need a lot, and if you let the dressing sit for awhile before serving it, the flavors will mingle together nicely. Perfect for a hot day.
To make the salad you’ll need the following ingredients:
4 c. of peeled and sliced cucumbers
½ c. sliced onions
½. tsp. kosher salt (divided)
½ c. light (low-fat) sour cream
1 Tbsp. white vinegar
2-3 tsp. chopped fresh mint
Fresh ground pepper to taste
Peel the cucumbers and slice them thin. You want to wilt the cucumbers so thin slices work best. Now slice the onion.
Grab a medium bowl and place half of the cucumbers and onions inside. Sprinkle with ¼ tsp. kosher salt. Top it with the rest of the cucumbers, onions, and remaining ¼ tsp. kosher salt. Mix it all together. Cover the bowl and refrigerate for 2 hours or more. This is the waiting part. The longer you can wait, the more wilted the cucumbers will be and the better the salad- in my opinion.
While you’re waiting combine the low-fat sour cream, white vinegar, and chopped mint. Whisk it thoroughly, cover, and refrigerate to let the flavors blend together.
When the cucumbers are ready, pour them into a strainer to drain the liquid that’s accumulated. Let them sit in the strainer for a few minutes to get off as much liquid as you can. Some recipes call for layering the cucumbers and onions with paper towels to remove even more liquid. I didn’t go that far, but I did drain them well.
Pour the cucumbers and onions into a clean bowl and add the minted sour cream dressing. Mix it all together, distributing the dressing evenly. Makes about 2 ½ cups (5 – ½ c. servings)
Do you have any simple, but healthy recipes you enjoy? Let me know about them in the comments below!