Recipes Sour Cream Cucumber Salad 3.0 (5,316) Add your rating & review Plus: F&W's Best Cucumber Salad Recipes More Great Salads By Wolfgang Ban Wolfgang Ban Chef Wolfgang Ban is known for his modern take on traditional Austrian cuisine. Along with business partner and fellow Austrian chef Eduard Frauneder, he opened three very successful restaurants in New York City: Michelin-starred Seäsonal, Edi and the Wolf, and The Third Man. Food & Wine's Editorial Guidelines Updated on January 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 20 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print