Cucumber Salad (with add-in ideas)

By Patlynn

All too often, cucumber salads suffer from limp, flimsy slices of cucumber swimming in a diluted dressing. Laying the sliced cucumbers out on a paper towel lined–baking sheet dries them out enough while keeping them crisp. Marinating the onions in vinegar before we add them to the salad tames their raw bite, and starting with a thick, flavorful dressing results in a creamy—not watery—cucumber salad.

Ingredients

• Allow the cucumber to sit for the full 20 minutes before folding them into the dressing.
• 3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
• 1/2 cup thinly sliced red onion
• 3 tablespoons cider vinegar
• 1/2 cup sour cream
• 1/4 cup minced fresh dill
• 1/2 teaspoon granulated sugar
• Salt and pepper

Preparation

Step 1

1. Spread cucumber slices in single layer on paper towel–lined baking sheet; refrigerate for 20 minutes. Combine onion and vinegar in bowl and let sit for 20 minutes.
2. Whisk sour cream, dill, sugar, and ½ teaspoon salt together in large bowl. Add cucumbers and onion-vinegar mixture, and toss to combine. Season with salt and pepper to taste. Serve.


Ridding Cucumbers of Excess Moisture


Cucumbers release a lot of moisture. Don't let it water down your salad.


1. Run a spoon down the length of each halved cucumber to scoop out the watery seeds. Then slice the cucumbers thinly.



2. Let the slices sit on paper towels for 20 minutes. The towels will absorb the liquid that the cucumbers release.

Add-IN IDEAS:
4 slices of bacon
1 Granny Smith apple, peeled and grated on large holes of box grater
OR

3 tablespoons chopped fresh mint
1 teaspoon grated lemon zest
6 radishes peeled and sliced thin

or
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
2 teaspoons dried oregano
i clove garlic, minced