Creamy Cucumber Salad
What sets this cucumber salad aside is that salting and draining the cucumbers intinsifies their flavor and makes the salad less watery than many others I've made over the years.
- Ready In:
- 2 large cucumbers, peeled, halved lengthwise, seeds removed and thinly sliced (Pickling cucumbers are especially good.)
- 1 teaspoon salt
- 1⁄4 medium red onion, thinly sliced
- 6 tablespoons sour cream
- 1⁄2 tablespoon red wine vinegar
- 1⁄2 teaspoon dried dill (You can substitute basil or parsley)
- fresh ground pepper
- 2 teaspoons sugar
- Place cucumbers in a colander and toss with salt. Let stand until several tablespoons of liquid has drained, 30-45 minutes.
- Pat dry with paper towels and transfer to a medium bowl.
- Add onion, sour cream, vinegar, dill (or its substitute), pepper and sugar. Toss to coat.
- A little more sugar? Decide.
- Serve and garnish with a little paprika. Serve well chilled, on chilled plates, over a bed of greens or kale, with a lemon or orange twist for presentation.
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