Cucumber Salad

Total Time:
50 min
Prep:
10 min
Inactive:
40 min

Yield:
4 to 6 side dish servings
Level:
Easy

Ingredients
  • 3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced
  • 2 tablespoons kosher salt
  • 1/4 cup plus 2 tablespoons sour cream
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon white distilled vinegar
  • Pinch cayenne pepper
  • Freshly ground black pepper
Directions
  • In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.

  • In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.

  • Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.


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    Cucumber Salad

    Recipe courtesy of Rachael Ray