We harvested 4 long cucumbers out of our garden this week and just had to make cucumber salad. I like this version with sour cream, my husband likes a more Thai-related version. (You can find that recipe on Facebook.) This recipe is a cool side dish to serve with grilled fish or chicken. We had it with grilled chicken and corn on the cob. It was a perfect summer feast!
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Cucumbers with Sour Cream and Dill
5 cups thinly sliced regular or English cucumbers (about 2
cucumbers)
1/2 teaspoon salt
1/2 cup reduced-fat sour cream
2 tablespoons herbal vinegar or white vinegar (perfect with dill or chive vinegar)
2 tablespoons sugar (or sugar substitute equivalent)
1/4 cup diced red onion
1 to 2 tablespoons minced fresh dill
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 cup reduced-fat sour cream
2 tablespoons herbal vinegar or white vinegar (perfect with dill or chive vinegar)
2 tablespoons sugar (or sugar substitute equivalent)
1/4 cup diced red onion
1 to 2 tablespoons minced fresh dill
1/8 teaspoon black pepper
Directions
Peel the cucumbers if you prefer. Place cucumber slices in a
colander, sprinkle with salt and toss to coat. Let stand in the refrigerator
for 1 to 2 hours, allowing cucumbers to release some moisture then pat cucumber
dry with paper towel. In a large
bowl, combine sour cream, vinegar and sweetener. Add sliced cucumbers to the
sour cream dressing along with the onion, dill and black pepper. Stir gently to
coat. Chill 1 hour before serving to allow flavors to blend.
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