Creamy Minted Cucumbers

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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.

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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

Step 1:

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.

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Step 2:

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.

Step 3:

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)

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Do you have any simple, but healthy recipes you enjoy? Let me know about them in the comments below!

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Marie Dittmer (38 Posts)

Marie is a registered dietitian with a master of arts in physical education/cardiac rehab. She’s a homeschooling mom of four who enjoys gardening, cooking, reading, and writing about food, nutrition, and health issues.


About Marie Dittmer

Marie is a registered dietitian with a master of arts in physical education/cardiac rehab. She’s a homeschooling mom of four who enjoys gardening, cooking, reading, and writing about food, nutrition, and health issues.

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  1. […] cucumbers, a little white vinegar, and fresh mint and let’s get started. Click on over to Not Quite Amish Living for my post this month that features this […]

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