Description
A refreshing cucumber salad with a creamy dressing.
Ingredients
Scale
- 1 English cucumber
- 1 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon white vinegar
- 1 teaspoon white sugar (see note)
- 1 tablespoon chopped fresh dill
- to taste pepper
- 3–4 tablespoons finely chopped red onion
Instructions
- Slice the cucumber thin. I do this quickly using my mandoline (I cut it into 2mm slices).
- Add the cucumber slices to a colander. Sprinkle them with the salt and toss with your hands to evenly distribute it.
- Place the colander in the sink or on a plate to catch the water that will be released. Let it sit for about 30 minutes.
- Meanwhile, make the dressing by adding the sour cream, vinegar, sugar, dill, and pepper to a medium bowl and stirring together until smooth. Taste & adjust if required. Refrigerate the dressing until needed.
- Chop the onion and add it to a salad bowl.
- Once the cucumber is ready, give it a quick rinse in cold water and then thoroughly dry it using paper towel. Add it to the salad bowl, pour the dressing over, and toss.
- It should still be salty enough, but if not, add more salt prior to serving. I recommend eating this salad within a short time of making it because it does go more watery the longer you leave it, but you can chill it for 15 minutes or so prior to serving if you wish.
Notes
- This salad should be consumed shortly after preparation to prevent excess water from being released.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg