Cottage Cheese with Cucumber

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Cottage cheese as an ingredient, like potatoes and noodles, borrows character from whatever it is combined with. It takes well to cucumbers, scallions, and mayonnaise, and a combination of the four is a joy for a light snack or as a side dish for hamburgers and other broiled dishes.


  • 1 cucumber
  • 3 scallions (green onions)
  • 1 pint (2 cups) cottage cheese (preferably large curd)
  • 4 to 6 tablespoons mayonnaise
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste
  • Few drops Tabasco sauce
  • Tomato slices or lettuce leaves or both


  1. Use a swivel-bladed paring knife and peel the cucumber lengthwise. Trim off the ends. Split the cucumber in half and, using a small spoon, scoop out the seeds.

  2. Place half the cucumber on a flat chopping board. Using a sharp knife, slice the cucumber lengthwise at ¼-inch intervals. Hold the lengths of cucumber in one hand and chop cucumber crosswise to make small pieces.

  3. Trim off the root end of the scallions. Cut off about 5 inches from the tops of the scallions. Pull off and discard the outer leaves of the scallions. Using a sharp knife, cut the scallions crosswise into small rings.

  4. Spoon the cottage cheese into a mixing bowl.

  5. Add the cucumbers, scallions, and mayonnaise. Using a fork, stir the mixture to blend. Add lemon juice and salt and pepper to taste. Add the Tabasco and stir. Serve the salad on slices of tomato or on lettuce leaves or both.