Cucumber Salad

Long seedless cucumber, thinly sliced
1 t. salt
1/2 c. sour cream
1 Tbsp. white or rice vinegar
2 drops Tabasco sauce (opt.)
2 Tbsp. *fresh chopped chives OR 1/2 Tbsp. dried chives
1/4 t. dried dill
couple shakes of pepper (opt.)

Sprinkle the cucumber slices with salt and let sit for about 20 minutes; drain and dry on paper towels.

In a bowl, combine the sour cream, vinegar, Tabasco, herbs, and pepper. Add to the sliced cucumber and toss lightly. You will want to start with half the sour cream mixture and add to taste. Amount needed will depend on how much cucumber you have. Chill before serving.

*Note: If you don’t have chives, substitute with thinly sliced red or sweet white onion for delicious flavor. Sweet Peruvian onions are my favorite. Tabasco is optional but it does not overpower the salad…just gives a hint of zip. You may also add a pinch of sweetener if desired.

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