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Creamy Cucumber Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half round
Kosher salt
4 c. (32 oz.) plain whole-milk yogurt
1 c. (8 oz.) sour cream
2 T. champagne vinegar or white wine vinegar
½ c. minced fresh dill
1 ½ tsp. freshly ground black pepper
Directions:
Directions:
Mix the cucumbers, red onions, and 1 ½ tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towel or kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

 

 

 

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