Creamy No-Mayo Cucumber Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This cucumber salad makes a nice crunchy side dish that pairs wonderfully with summer grilling. Ingredients:
6 large cucumbers, peeled and thinly sliced |
1 tablespoon salt |
1 cup apple cider vinegar |
1/2 (12 fluid ounce) can evaporated milk |
2 tablespoons vegetable oil |
2 teaspoons salt |
freshly ground black pepper to taste |
1/2 sweet onion, chopped |
Directions:
1. Place cucumbers into a large bowl with a lid, mix in 1 tablespoon salt, and cover. Refrigerate to let salt draw out excess moisture, 2 to 3 hours. Drain liquid and squeeze as much moisture as possible out of cucumbers; transfer to a large salad bowl.
2. Mix cider vinegar, evaporated milk, vegetable oil, 2 teaspoons salt, and black pepper in a jar, shaking it to thoroughly combine. Pour dressing over cucumbers and stir in onion. Refrigerate at least 4 hours (overnight for better flavor).
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