Rebecca Nielsen's Recipe

Dilled Sour Cream Cucumber and Onion Salad

Category: Salads

Serves/Makes: 4
Difficulty: 2
Prep Time: 15 minutes
Inactive Time: 1 hour

Ingredients:

2 regular cucumbers (not the English ones)
1 large onion
1 cup sour cream
1/2 cup mayonnaise
2 t white wine vinegar
1 clove garlic, grated on microplane
2 T fresh chopped dill
2 t fresh chopped thyme
1 T fresh chopped cilantro
1 t kosher salt
1 t freshly ground black pepper

Preparation:

Using a vegetable peeler, peel every other strip of the dark green peel off the cucumbers. This makes the salad have a very appealing look. Trim both ends.

Using a mandoline on the the thinest setting slice entire cucumbers. Line a cookie sheet with double paper towels and lay cucumbers out in pretty much a single layer. Sprinkle them lightly with salt and leave at room temperature for 1 hour. This will release a lot of the water so your salad will not be watery.

Trim and peel onion. Using a mandoline again, slice the onion. I say to use a large onion because towards the end the onion will fall apart and you will only get to use about 3/4 of the onion. Stack the slices up and cut into three sections. Put into a large mixing bowl.

In a small bowl combine sour cream, vinegar, garlic, dill, thyme, cilantro, salt and pepper. Mix well. Taste for seasoning and adjust if necessary.

When hour is up, take more paper towel and place on top of cucumbers and soak up excess water. Add cucumber slices to onions and toss together. Stir in sour cream mixture and mix well. Refrigerate until ready to serve.

Cooks Notes - This is an updated version of what was a staple in the summer growing up in the Maloney household. You can serve this immediately but refrigerating it overnight allows the herbs to really come to life.

Also, this is great for a picnic or backyard BBQ but because of the dairy content place ice in a larger bowl and nestle the bowl of salad into the ice. This will prevent any spoilage.