Cauliflower and Cucumber Salad With Sour Cream

photo by *Parsley*



- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1⁄2 head cauliflower (about 1 1/2 pounds)
- 2 lebanese cucumbers (the skinny ones)
- 1 small red onion
- 1 medium bell pepper, any colour
- 2 teaspoons salt
- 1 cup light sour cream
- 2 tablespoons cider vinegar or 2 tablespoons balsamic vinegar
- 1 -2 tablespoon chopped fresh dill (use 1/3 of this amount if you use dried dill)
directions
- Slice the first four ingredients as thinly as you can. Use a sharp knife.
- Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours.
- Remove the container from the fridge and drain off any liquid that has accumulated.
- In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.
- Put the lid back on the container and give everything some more good shakes to combine.
- You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.
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Reviews
-
Love, love, love this salad! It really is nice to have the cauliflower sliced thin. It was very colorful with the red peppers and purple onion. I made a half recipe for three of us and am so sorry that I didn't make a full one. There is not much left. I did make one small change in that I added about a tsp. of sugar to my dressing (half recipe) after tasting. It seemed right for us. I will make this many more times. Thanks for sharing your recipe. Made for ZWT - X-tra Hot Dishes.
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