Sour Cream Cucumber Salad

  • Total Time:
  • Servings: 4

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  • 2 seedless cucumbers, peeled and cut into 6-inch lengths
  • Salt
  • 1/4 cup sour cream
  • 1 shallot, minced
  • 1/2 tablespoon Champagne vinegar
  • Freshly ground white pepper
  • 2 tablespoons chopped dill

How to make this recipe

  1. Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you get to the watery centers. In a bowl, sprinkle the cucumbers with salt and knead gently to soften. Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar. Season with salt and white pepper, fold in the cucumber and dill and serve.

Contributed By Photo © Tina Rupp Published October 2010

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