This easy-to-prepare Scandinavian-style salad is full of lively flavours. Salting and
draining the cucumber is essential to prevent the dish from getting watery.
HANDS-ON TIME
15 minutes
TOTAL TIME
1 hour
MAKES
4 servings
INGREDIENTS
- 3 cups thinly sliced peeled English cucumber
- 1 tsp salt
- ½ cup thinly sliced red onion
- ¼ cup light or regular sour cream
- 1 tbsp chopped fresh dill (or 1 tsp dried dillweed)
- 1 tbsp white wine vinegar
- 1 tsp granulated sugar
PREPARATION
- In colander, sprinkle cucumber with salt; let drain for 30 minutes.
- Pat dry.
- Meanwhile, soak onion in cold water for 15 minutes; drain and pat dry.
- In bowl, whisk together sour cream, dill, vinegar and sugar.
- Add cucumber and onion; toss to coat.
NUTRITIONAL INFORMATION, PER SERVING: about 38 cal, 2 g pro, 1 g total fat (1 g sat. fat),
6 g carb, 1 g fibre, 2 mg chol, 302 mg sodium. % RDI: 4% calcium, 1% iron, 1% vit A,
7% vit C, 7% folate.
TIP FROM THE TEST KITCHEN
You can also use a regular field cucumber to make this
salad. Once you’ve peeled it, slice the cucumber in half
lengthwise. Run a small spoon down the centre to scoop
out the tough seeds, and then slice the cucumber.
