Cucumber Dill Salad in Sour Cream Dressing

Name: Cucumber Dill Salad in Sour Cream Dressing
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 3 cucumber; 0.6 oz fresh dill; 8 oz sour cream; 3 tbsp apple cider vinegar; 0.5 tsp almond extract; 0.5 tsp salt; 750 g cucumber; 20 g fresh dill; 225 g sour cream; 50 g apple cider vinegar; 3 g almond extract; 3 g salt

No-Cook Dishes

Cook:: 55 min
Total:: 55 min
Servings:: 1 (each preparation makes 7 cups)

Allium-free Bean-free Cane sugar-free Chickpea-free Gluten-free Lacto-vegetarian Legume-free Lentil-free Low carb Mushroom-free Onion-free Pea-free Peanut-free Rice-free Soy-free Tomato-free

Ingredients

Scale:

Ingredients by volume:
3 cucumber
0.6 oz fresh dill
8 oz sour cream
3 tbsp apple cider vinegar
0.5 tsp almond extract
0.5 tsp salt
Ingredients by weight:
750 g cucumber
20 g fresh dill
225 g sour cream
50 g apple cider vinegar
3 g almond extract
3 g salt

Instructions

Day before: 15-20 minutes
1. Peel the cucumbers, then halve or quarter them lengthwise and slice thinly - I used the 2mm slicing blade on my food processor. Cover the slices with cold water and refrigerate overnight - about 15-20 minutes with a food processor.
Day of: 20-35 minutes
1. Separate the dill leaves from the dill stem, and mince the leaves. This should produce approximately 1/4 cup minced dill.
2. Whisk together the dressing: sour cream, dill, apple cider vinegar, almond extract, and salt.
3. Drain the cucumbers and, in batches, squeeze with paper towels or run through a salad spinner to remove excess water. Using a salad spinner is both faster and more effective.
4. Add cucumbers to the dressing, mixing until they are coated.

If you like pickles, and you also like sour cream, then you’ll probably like this.