Congealed Cucumber Salad

Cucumber Salad

This light, creamy refreshing cucumber salad makes a great summer side when homegrown cucumbers are plentiful. 

Course Salad
Cuisine American
Keyword summer salad, congealed salad
Prep Time 10 minutes
Refrigeration time 3 hours
Servings 8
Calories 130 kcal


  • 1 package lime jello 3 ounces
  • 3/4 cup hot water
  • 1 cup sour cream
  • 1 cup cottage cheese small curd
  • 2 tablespoons sweet onion grated
  • 3/4 cup cucumber peeled and grated


  1. Combine jello and hot water; set aside to cool but do not refrigerate.

  2. Using a box grater, grate the onion and the cucumber. Place in a colander to drain.

  3. Whisk the sour cream into the cool jello mixture.

  4. Add the cottage cheese, grated onion, and cucumber. Stir to mix all ingredients thoroughly.

  5. Refrigerate for at least 3 hours or overnight.

  6. To serve, cut into squares and serve on lettuce leaves. Garnish with a dollop of sour cream and chopped parsley, if desired.

Nutrition Facts
Cucumber Salad
Amount Per Serving (8 g)
Calories 130 Calories from Fat 59
% Daily Value*
Fat 6.6g10%
Saturated Fat 4.1g26%
Carbohydrates 12g4%
Protein 5.4g11%
* Percent Daily Values are based on a 2000 calorie diet.