With this cool, creamy, crunchy cucumber salad, two simple techniques help prevent a watery salad in which the onion thinks it’s boss. But it’s the end result which really WOWS!
It is a great companion to any chicken, steak, pork, lamb or other meaty entrée; or even by itself as a vegetarian option. Be sure to allow the cucumbers to sit the full 20 minutes before folding them into the dressing. Another perk? These salads can be made up to 24 hours in advance.
Creamy Cucumber Salad with Radish, Lemon Zest and Dill
Ingredients
- 3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
- ½ cup thinly sliced red or Spanish onion
- 3 Tbsp. cider vinegar
- ½ cup sour cream
- 3 Tbsp. chopped fresh dill, (or mint if you prefer)
- 1 tsp. grated lemon zest
- ½ tsp. granulated sugar
- Salt and pepper
- 6 radishes, trimmed and sliced thin
Directions
- Spread cucumber slices in single layer on paper towel–lined baking sheet; refrigerate for 20 minutes. Combine onions and vinegar in bowl and let sit for 20 minutes.
- Whisk sour cream, dill, zest, sugar, and ½ teaspoon salt together in large bowl. Add cucumbers, radishes, and onion-vinegar mixture, and toss to combine.
- Season with salt and pepper to taste. Serve.
Adapted from a recipe for Cook’s Country
Accounting for Taste 