|2||English cucumbers, peeled and thinly sliced, about 4 cups*|
|¼||cup seasoned rice vinegar|
|1||tablespoon canola oil|
|1||teaspoon sugar (optional)|
|1||teaspoon finely-minced fresh dill tops|
|¼||teaspoon finely ground black pepper|
|1||cup sour cream or plain yogurt|
|1||sprig fresh dill, for garnish|
Place sliced cucumbers in a large serving bowl. In a small bowl or large liquid measure, stir together rice vinegar, canola oil, salt, sugar, minced dill, black pepper, and sour cream until the mixture is well blended. Pour the dressing over the cucumbers and toss gently to mix. Garnish salad with a sprig of fresh dill.
*Inga Bowyer recommends the slicing blade of a box grater to get the desired thickness on the cucumbers, or use the 2mm slicing blade of a food processor.
Recipe makes four 1-cup servings.