Fresh Cucumber Salad w/Sour Cream and Dill Dressing

Cut the ends off the cucumbers.

Use a vegetable peeler to stripe the cucumbers.

Slice the cucumbers very thin.

Place the sliced cucumbers in a bowl.

Sprinkle sea salt or kosher salt over the cucumbers and mix.

Let the cucumbers sit for about 2 hours to draw out the water.

Slice the yellow onion into thin half moons.

Add the sliced onion to the salted cucumbers and mix.

In a separate bowl, combine 1/4 cup sour cream, 1 teaspoon sugar, black pepper, and a couple splashes of vinegar.

Chop about 2 tablespoons of fresh dill and add it to the dressing mixture.

Stir the dressing until well combined.

Squeeze the excess salt and water from the cucumbers and onions.

Combine the cucumbers and onions with the dressing and toss well.

Transfer the salad to a container, cover it tightly, and refrigerate for 1 hour before serving.

Equipment Needed

Spice Level:

Allergens