Ingredients
Method
- Use a mandolin to thinly slice cucumbers (1/16-⅛" thick). Place in a large bowl.2 large cucumbers
- Place sliced cucumbers and red onion in a large colander and sprinkle with 1 tsp. table salt. Toss well. Let the cucumbers sit for 20 minutes to draw out excess moisture. Rinse well with cold water and dry with paper towels. Add to a large bowl.
- In a small bowl whisk together sour cream, mayo, dill, vinegar, sugar, salt & pepper.½ cup sour cream, 2 tbsp. mayonnaise, 2 tbsp. fresh dill, 2 tbsp. white wine vinegar, 1 tsp. white sugar, ½ tsp. salt, ¼ tsp. black pepper
- Add dressing to the cucumbers and toss until well coated.
- For best results, chill salad for 1 hour before serving to allow the flavors to meld.
Notes
- Yield will vary depending on the size of the cucumbers, but you want to aim for about 4 cups of sliced cucumbers.
- If using garden cucumbers: peel, slice in half lengthwise and scoop out the seeds with a spoon.
- Cucumbers naturally release some moisture especially once they’re mixed with salt and vinegar. Because we salted and drained them beforehand, they stay crisp and crunchy, even if a bit of dressing loosens up as it sits. Just give it a quick stir before serving
