Crisp and slightly tangy for a delectable addition to meats and main dishes any season of the year.
2 large cucumbers, sliced thin (optional: peel skins)
½ red onion, sliced thin (optional: use a white onion)
3/4 tsp. salt
½ cup sour cream
2 TB granulated sugar
2 TB white vinegar
1 tsp. dried dill
1 tsp. fresh or dried parsley
- Cut up cucumber and onion and spread slices on a platter. Sprinkle with salt and let the pieces rest for 30 minutes before squeezing extra moisture from the cucumbers.
- Stir together the sour cream, sugar, vinegar, dill and parsley in a large bowl.
- Fold the cucumber and onion slices into the sour cream mixture.
- Refrigerate cucumber salad 4 or more hours or overnight before serving.
Servings Per Recipe: 8
Per Serving: 60 calories; protein 1.1g; carbohydrates 7.9g; fat 3.1g; saturated fat 1.9g; cholesterol 6.3mg; sugars 5g; calcium 35mg; dietary fiber 0.7g; sodium 300.9mg; iron 0.4mg