Cucumber salad from The Homesick Texan Cookbook (page 258) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 12, 2012

    p. 258 - This salad turned out to be ok but I wouldn’t make it again. Cucumbers are sliced then salted and allow to sit, refrigerated for at least an hour. This was my first issue w the recipe as the step seems unnecessary and the drained, rinsed cucumbers had lost their fresh crispness as their water was displaced. If you look at the photo in the book, the cucumbers appear to be freshly sliced vs prepared in the manner LF suggests. I went w the yogurt version of the dressing, which was extremely thick - too thick in my view and I ended up thinning it out w water the following day. I also used fresh dill in place of cilantro due to an allergy. Again, if you look at the photo in the book, the dish seems to contain fresh dill and no cilantro is visible. I think we’d have liked the dressing if I’d gone w the sour cream version but it was the texture of the cucumbers that blew this for us. They were limp, similar to the texture of a sliced pickle.

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