Cool and Creamy Cucumber Salad Recipe


2 medium cucumbers, peeled and thinly sliced into rounds

1/2 teaspoon salt, plus more to taste

2 1/2 tablespoons cider vinegar, divided

1 teaspoon granulated sugar, divided

8 oz sour cream

1 shallot, minced

1/2 teaspoon celery seed

1 tablespoon chopped fresh chives

1/4 cup chopped fresh dill

Freshly ground black pepper


Place the cucumber rounds into a bowl and sprinkle with 1/2 teaspoon salt, 1/2 tablespoon vinegar, and 1/4 teaspoon sugar. Gently toss. Let stand 30 minutes, then drain and pat dry with paper towels. In a small bowl, whisk the sour cream until light. Whisk in the shallot, the remaining 3/4 teaspoon sugar, celery seeds, chives, and salt to taste. In a small plate, layer 1/3 of the cucumber slices. Top with 1/3 of the sour cream mixture, spreading evenly. Sprinkle with 1/3 of the dill. Repeat twice more. Sprinkle the top with pepper to taste. Chill at least 30 minutes before serving.

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