0 (0)

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Friday night salad with toasted cumin, honey and lime dressing
Garden Corn and Tomato Salad
Asparagus Salad With Carrots and Shiitake Mushrooms
Israeli salad, California style