Cucumber Salad causes a trip down memory lane…
At one point in my life, I lived with my aunt who introduced me to my favorite recipe. She made me a creamy cucumber salad that has been a mainstay in my diet since then, almost 25 years later! It’s perfect as a side dish for a heavy food that needs a palate cleanser. I paired this last night with Pho Soup, the recipe I shared earlier.
- 4 hothouse cucumbers thinly sliced
- Salt and freshly ground black pepper
- 2/3 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh dill
- 1 tablespoon fresh lemon juice
- 3 cloves garlic minced
Add cucumbers to a colander set over a medium bowl, salting in layers (I do about 4 layers, 1/4 teaspoon per layer). Let stand for 1 hour. Drain excess liquid and pat cucumbers dry.
Meanwhile, in a medium bowl combine sour cream, mayonnaise, dill, lemon juice, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill while the cucumbers are draining.
In a large bowl, add drained cucumbers and sour cream mixture, tossing until evenly coated. Serve immediately (see notes).