Werner's Cab Café Cookbook
Sides
Cucumber Salad with Sour Cream
Cool cucumbers in a creamy dill dressing make this a crisp, refreshing side with plenty of tang.
Ingredients
- 1 medium shallot
- 1/4 cup sour cream
- 1 tbsp white vinegar
- 1/2 tsp dried dill
- 1/2 clove garlic (grated)
- 1/4 tsp kosher salt
- Fresh ground black pepper
- 1 large English cucumber
Directions
- Thinly slice the shallot and separate the rings with your fingers.
- In a small container, stir together the shallot rings with the sour cream, vinegar, dill, garlic, salt and pepper. Cover and refrigerate for 1 hour.
- Thinly slice the cucumber and place the slices in a colander. Toss the slices with several large pinches of salt and let them rest for 45 minutes.
- Remove them from the colander and pat dry.
- When ready to serve, combine your cucumbers with the dressing and serve immediately, or keep refrigerated for up to 2 hours.
Recipe adapted from acouplecooks.com.