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Cucumber Salad

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This simple and easy cucumber salad is put together effortlessly with yogurt and vinegar. Flavored with salt and pepper with sugar to taste, the cucumber salad is best when chilled and can be served as a refreshing side to any meal.
  Cucumbers 2
  Sugar 1 Teaspoon
  White vinegar 2⁄3 Cup (10.67 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Plain yogurt 2⁄3 Cup (10.67 tbs)
  Parsley sprigs 2 Large
  Salt To Taste
  Pepper To Taste

Peel the cucumbers and slice .
Sprinkle the slices with salt and leave for 30 minutes.
Rinse and drain thoroughly.
Mix the sugar with the vinegar and water and a shake of pepper.
Pour over the cucumber and leave to stand in a refrigerator for 1 hour.
Drain off the liquid and toss the cucumber in yogurt.
Chop the parsley finely and sprinkle on top.
Serve chilled

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 39 Calories from Fat 12

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 4.9 mg1.6%

Sodium 118.2 mg4.9%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.4 g1.6%

Sugars 4.3 g

Protein 2 g3.6%

Vitamin A 3.3% Vitamin C 5.1%

Calcium 5.8% Iron 1.5%

*Based on a 2000 Calorie diet

Cucumber Salad Recipe