Cucumber Salad

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Yield:
Makes 4 to 6 side dish serving

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 of cayenne pepper
  • Freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions
  • In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour.

  • 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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    This recipe is featured in:

    Summer Entertaining Guide