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Creamy Cucumber Salad
The key to this very simple cucumber salad recipe is the brining. Pulling excess water out of the
cukes makes all the difference.
| 2 cucumbers, peeled and thinly sliced |
2 t. salt |
| 1/2 c. sour cream |
1 t. fresh lemon juice |
| 1 T. fresh dill or tarragon, chopped |
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- Toss the sliced cucumbers and salt in a colander and allow them to sit for 45-60 minutes.
With paper towels, press the excess water out of the cukes and place them in a bowl.
- Add the sour cream and lemon juice and mix well.
- Garnish with the dill or tarragon, and serve.
4 servings
Source: Joy of Cooking (75th Anniversary Edition)
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