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Cucumber Salad Two Ways

Mary Abbott Hess, Les Dames D'Escoffier of Chicago


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Creamy Cucumber Salad


  • 1 medium-size cucumber, about 12 ounces
  • ½ cup plain yogurt, 2 to 5 percent milk fat
  • ¼ cup chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  1. Peel cucumber then dice or slice. Place in a bowl.
  2. Blend plain yogurt, chopped dill, salt and pepper in a medium bowl or refrigerator container.
  3. Add cucumber and mix so that the cucumber is coated. Cover and chill at least 1 hour. Taste and adjust seasonings before serving

Tangy Cucumber Salad


  • 1 unpeeled English cucumber (12-to-14 ounces)
  • ½ red or sweet onion
  • ¼ cup rice vinegar
  • ¼ cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • Red pepper flakes, to taste
  • Fresh chives or scallion greens, optional, for garnish


  1. Slice cucumber as thin as possible. Place slices in a bowl. Thinly slice half a red or sweet onion and add to cucumber slices.
  2. In another bowl, mix rice vinegar, water, sugar, and salt. Pour marinade over cucumbers and onions; stir to mix well.
  3. Add a sprinkle of red pepper flakes and mix. Cover tightly and refrigerate at least 1 hour to pickle vegetables.
  4. Stir occasionally. Drain and discard liquids before serving. Garnish, if you wish, with snipped fresh chives or scallion greens.

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