creamy cucumber salad
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup sour cream (or Greek yogurt)
- 2 tablespoons distilled white vinegar
- 2 small cloves garlic (minced (about 1 teaspoon))
- Β½ teaspoon granulated sugar (or honey)
- ΒΎ teaspoon salt
- 2 tablespoon fresh dill
- 2 English cucumbers (about 1 Β½ pounds)
- 1/2 red or yellow onion (thinly sliced)
Method
- In a large bowl, combine sour cream with vinegar, garlic, sugar, salt and dill.
- Using a sharp knife or a mandoline, slice the cucumbers into ΒΌ inch thick slices.
- To the bowl with the dressing, add the cucumbers and the sliced onions. Toss well for the dressing to coat the cucumbers.
- Optional: chill in the fridge before serving for 30 minutes to an hour.
- Transfer to a serving bowl, sprinkle with a grind of fresh cracked black pepper and serve.