Cucumbers with dill and sour cream dressing

    45 mins

    In this German-style salad, the fresh flavour of dill complements tangy, raw red onion and mild-tasting cool cucumbers.

    Be the first to make this!

    Serves: 4 

    • 2 large telegraph cucumbers (about 550 g)
    • 1 teaspoon salt
    • 1 small red onion, thinly sliced
    • 3 tablespoons chopped fresh dill
    • 1⁄2 cup (125 g) sour cream
    • 2 tablespoons white wine vinegar
    • 1 teaspoon sugar
    • 2 teaspoons Dijon mustard
    • salt and freshly ground black pepper

    Prep:45min  ›  Ready in:45min 

    1. Cut cucumbers in half lengthwise and scoop out seeds with a small spoon. Slice flesh thinly. Place cucumbers in a colander and sprinkle with salt. Let stand 15 minutes.
    2. Rinse under cold water to remove excess salt; drain. Place cucumbers, onion and dill in a large bowl. Cover and refrigerate at least 30 minutes.
    3. To make sour cream dressing, whisk sour cream, vinegar, sugar and mustard until combined. Add salt and pepper to taste. Spoon over cucumbers, onion and dill; toss gently to coat.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)