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Creamy Cucumber and Dill Salad

Creamy Cucumber and Dill Salad

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Creamy Cucumber and Dill SaladCreamy Cucumber and Dill Salad    Creamy Cucumber and Dill Salad    Creamy Cucumber and Dill Salad    Creamy Cucumber and Dill Salad    Creamy Cucumber and Dill Salad    Vegetarian, Salad, Fast and Easy

Active Time: 15 minutes, plus standing (30 minutes) and chilling (up to 4 hours).
Start to Finish:


  • 2 English (seedless) cucumbers, not peeled, thinly sliced
  • 2 tsp. salt
  • ½ cup sour cream
  • 2 Tbs. chopped fresh dill
  • 2 tsp. chopped fresh mint
  • 1 tsp. distilled white vinegar
  • tsp. freshly ground black pepper


In a colander set over a large bowl, toss cucumbers and salt; let stand 30 minutes at room temperature. Discard liquid in bowl. Pat cucumbers dry with paper towels.

In same clean bowl, combine sour cream, dill, mint, vinegar, and pepper. Add cucumbers, stirring to coat. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.


To make quick work of slicing the cucumbers, use the slicing disk of a food processor or a mandoline. If you have either of these tools, I highly suggest using it - it will save you a lot of time and effort. If you have neither, just use a knife. If you are using a knife, don't be concerned about how thin they are - we used a mandolin for the salad in the pictures.

The thinner the cucumber the more liquid will be in the salad - serve with a slotted spoon or throw the salad over a colander just before serving to remove some excess liquid.

We suggest serving in tiny bowls so that each guest (that likes cucumbers) can grab one. With the tiny bowls you don't have to worry about the excess liquid. If you don't have tiny bowls, a larger bowl with a slotted spoon will do.

Nutritional Information, per serving

Calories: 60; Fat: 4g (Saturated Fat: 3g; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: 2g; Carbs: 5g; Fiber: ; Cholesterol: 8mg; Iron: ; Sodium: 203m; Calcium: .

Note: Nutritional information is approximate.

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recipe type

Side Dishes


The All New Good Housekeeping Cookbook


6 servings




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im