Creamy Cucumber Salad

Creamy Cucumber Salad

There are some days when I just don’t have a huge appetite. I recently was in one of these funks and was trying to come up with something to eat. I had two very large cucumbers in my fridge that I wanted to make a recipe with. I have been wanting to make this Creamy Cucumber Salad recipe for a while now and thought this would be a good time to make it.

This recipe is a good option for when you don’t have a huge appetite, but it’s also a really great option in the summer time when you don’t really want to eat a ton of hot or carb-y foods. These cucumbers with the sour cream dressing are nice and refreshing. This recipe does make a decent amount of food, so it’s best served for a group of people since it’s best eaten fresh. However, it can be kept in the fridge for a day or two, but I wouldn’t save it any longer than that. 

The biggest tip to keep in mind when making this dish is to make sure to slice your cucumbers nice and thin. It’s also best to cut the onions nice and thin as well. Once those are all sliced, just combine them in a mixing bowl while you make the sour cream dressing. I used regular sour cream since I am on Kuvan and can tolerate the phe amount.  (My phe changed from 10g to 30g after being on Kuvan). But to cut back a little on the phe, use Vegan Gourmet Sour Cream or Follow Your Heart Sour Cream. I mixed the sour cream with the salt, pepper, and dill separately to blend all the flavors together before adding it to the cucumbers and onions.

This is a pretty quick recipe that results in a super yummy treat. Serve this recipe at any summer barbecue or just have it when you want to eat healthier. Try serving over some crackers or toasted bread for a little twist!

Creamy Cucumber Salad

Ingredients:

1 large cucumber (280g) 

¼ cup white onion (40g)

¼ cup red onion (40g)

¾ cup Follow Your Heart Sour Cream (144g)

½ tsp. salt

¼ tsp. pepper

2 tsp. dill 

Servings per recipe: 3 ½ servings

Serving Size: 1 cup

Phe per serving: 63 mg

Directions:

1. Peel and thinly slice the cucumbers.

2. Thinly slice both the red and white onions. Combine cucumbers and onions into a large mixing bowl.

3. Blend sour cream, salt, pepper, and dill in a small mixing bowl.

4. Add sour cream mixture to cucumbers and onions. Blend well until cucumbers and onions are evenly coated. Serve cold (either serve immediately or place in the refrigerator until ready to serve).