Love & Best Dishes: Cold Cucumber Salad Recipe

Ingredients

• 2 English Cucumber (seedless, English type; washed and trimmed)
• 1 tablespoon Kosher Salt (for drawing out water)
• 1.5 teaspoons White Distilled Vinegar (adds a subtle tang)
• 0.5 cup Sour Cream (full‑fat for richness)
• 0.5 cup Mayonnaise (use a good quality mayo)
• 2 tablespoons Fresh Dill (chopped finely)
• 0.25 teaspoon Freshly Ground Black Pepper (adjust to taste)

Instructions

1. Slice the Cucumbers

   Wash the cucumbers, trim the ends, then use a potato peeler to create thin strips. Transfer the strips to a mandolin and slice them into thin ribbons, keeping the mandolin guard in place for safety.

   Time: PT10M

2. Salt the Cucumbers

   Place the sliced cucumbers in a large bowl, sprinkle with 1 tablespoon of kosher salt, and toss to coat evenly. Let the cucumbers sit for about 30 minutes to draw out excess water.

   Time: PT30M

3. Drain and Pat Dry

   After 30 minutes, pour the cucumbers into a colander, discard the liquid, and pat the cucumbers dry with paper towels.

   Time: PT5M

4. Prepare the Dressing

   In a mixing bowl combine ½ cup sour cream, ½ cup mayonnaise, 2 tablespoons chopped fresh dill, 1½ teaspoons white vinegar, a pinch of salt, and ¼ teaspoon freshly ground black pepper. Stir until smooth.

   Time: PT5M

5. Toss the Salad

   Add the drained cucumber ribbons to the dressing and gently toss until all pieces are evenly coated.

   Time: PT5M

6. Chill and Serve

   Cover the bowl and refrigerate for at least 30 minutes, or prepare the night before for deeper flavor. Serve cold.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

8g

Fat

12g

Fiber

1g