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Categories: Salads, Vegetarian

Sour Cream Cucumber Salad

Sour Cream Cucumber Salad
Los Angeles Times

Wisconsinites have a well-deserved reputation for being a friendly, easygoing lot. But there's a sure way to start an argument, especially at this time of year: Drive down a rural county highway and pull into any local watering hole with ... Read more

Total time: 20 minutes plus 1 hour soaking and 2 hours chilling | Serves 12
  • Salt
  • 4 long, thin cucumbers or 2 large English cucumbers
  • 1 cup sour cream
  • 2 tablespoons cider or red wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon celery seeds
  • 1 onion, thinly sliced
  • Freshly ground pepper

Step 1Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8-to 1/4-inch thick. Place the cucumber slices in the water and let them stand 1 hour.

Step 2Meanwhile, combine the sour cream, vinegar, sugar, dill and celery seeds, mixing well. Refrigerate until ready to use.

Step 3Drain the cucumbers well and let them stand in a colander to air-dry, or lay the slices on paper towels. Place the slices in a serving bowl, add the onion and gently toss with the sour cream mixture.

Step 4Chill thoroughly, at least 2 hours, before serving.

Each serving:
52 calories; 36 mg sodium; 9 mg cholesterol; 4 grams fat; 3 grams saturated fat; 3 grams carbohydrates; 1 grams protein; 0.41 gram fiber.
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