Made this lovely light salad to go with dinner tonight. Definitely a big hit with the entire family. A perfect summer salad side dish.
1 large cucumber
1 tsp. coarse sea salt
1 tbsp. light sour cream
1 tsp. finely chopped onion
1 tsp. fresh dill, chopped
1 tsp. vinegar
1 tsp. sugar
1. Peel the cucumber and slice into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.
2. Mix together sour cream, onion, dill, vinegar and sugar. Cover and place in fridge.
3. Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.
4. Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.
5. Toss dressing with cucumbers and serve.
So I doubled the recipe and it was the perfect amount as a side dish for 6-8 people (so the recipe as is would be good to 3-4… glad I can do math). The bowl was scrapped to the bottom. My uncle didn’t even want to save any leftovers for my aunt who couldn’t make it to supper.
Instead of draining the cucumber slices with salt, I removed the seeds (which is what contains most of the water in cucumbers). After peeling, I cut the cucumber into thirds, then sliced those in half length-wise to expose the seeds. Using a spoon, I slid the spoon (with light pressure) the length of the seeds, removing them from the cucumber. Basically you are scrapping out the seeds. Then I sliced them. So if you do this, you do not have to salt the cucumbers and let them dry. They will be fine on their own. If you do not do either of these options, your salad will get very liquidy and soggy.
I also added fresh green onions from my grandmother’s garden to the salad. And I used dried thyme (about half the amount) instead of fresh.