Cucumber Salad
- Yield: Makes 4 to 6 side dish serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 80
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 11
- Sodium
- 652
- Total: 1 hr 30 min
- Prep: 1 hr 30 min
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
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.