Total time: 30 minutes plus 4 hours chilling | Serves 3 to 4
- 1/2 cup minced onion
- 1/2 cup light sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon minced ginger root
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Freshly ground pepper
- 4 pickling cucumbers, peeled, thinly sliced
Step 1Combine the onion, sour cream, vinegar, ginger, sugar, salt and pepper to taste in a bowl until well blended. Add the cucumbers. Stir until combined. Cover airtight and refrigerate at least 4 hours or up to 2 days.
Step 2To serve, toss the salad until well mixed. Drain off any excess liquid. Taste and adjust the seasoning. Serve chilled.
Each of 4 servings:
69 calories; 309 mg sodium; 12 mg cholesterol; 4 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 1 gram protein; 0.81 gram fiber.
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