This is a great way of jazzing up a cucumber salad. Crumbled blue cheese adds a burst of flavour that complements the cucumber very well.
2 large cucumbers, peeled and sliced in half lengthways
1/2 teaspoon salt
1/4 cup white onion, minced
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon white sugar
1 pinch white pepper, or to taste
1/2 cup crumbled blue cheese
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Directions Preparation:20min › Extra time:1hour chilling › Ready in:1hour20min
With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices and set aside.
Place the onion, sour cream, white wine vinegar, dill, sugar and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels and gently mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.