Slesische Gurkensalat

Inga Bowyer


2English cucumbers, peeled and thinly sliced, about 4 cups*
¼cup seasoned rice vinegar
1tablespoon canola oil
2teaspoons salt
1teaspoon sugar (optional)
1teaspoon finely-minced fresh dill tops
¼teaspoon finely ground black pepper
1cup sour cream or plain yogurt
1sprig 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.

Category: Salads | Vegetables