Directions:
- 1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
- 2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
- 3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.86 Kcal (824 kJ) | ||
| Calories from fat | 56.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 20.72mg | 7% | |
| Sodium | 128.63mg | 5% | |
| Potassium | 828.69mg | 18% | |
| Total Carbs | 27.49g | 9% | |
| Sugars | 13.38g | 54% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 8.29g | 17% | |
| Vitamin C | 17.4mg | 29% | |
| Calcium | 186.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 38.72 Kcal (162 kJ) | ||
| Calories from fat | 11.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 10% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 7% | |
| Sodium | 25.3mg | 5% | |
| Potassium | 162.98mg | 18% | |
| Total Carbs | 5.41g | 9% | |
| Sugars | 2.63g | 54% | |
| Dietary Fiber | 0.87g | 18% | |
| Protein | 1.63g | 17% | |
| Vitamin C | 3.4mg | 29% | |
| Calcium | 36.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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