- 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
- ⅛ tsp. freshly ground black pepper
Creamy Cucumber and Dill Salad
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Vegetarian, Salad, Fast and Easy
Active Time: 15 minutes, plus standing (30 minutes) and chilling (up to 4 hours).
Start to Finish:
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.