In this German-style salad, the fresh flavour of dill complements tangy, raw red onion and mild-tasting cool cucumbers.
2 large telegraphcucumbers (about 550 g)
1 teaspoon salt
1 small red onion, thinly sliced
3 tablespoons chopped fresh dill
SOUR CREAM DRESSING
1⁄2 cup (125 g) sour cream
2 tablespoons white wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
salt and freshly ground black pepper
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Directions Preparation:20min › Extra time:10min › Ready in:30min
Cut cucumbers in half lengthwise and scoop out seeds with a small spoon. Slice flesh thinly. Place cucumbers in a colander and sprinkle with salt. Let stand 15 minutes.
Rinse under cold water to remove excess salt; drain. Place cucumbers, onion and dill in a large bowl. Cover and refrigerate at least 30 minutes.
To make sour cream dressing, whisk sour cream, vinegar, sugar and mustard until combined. Add salt and pepper to taste. Spoon over cucumbers, onion and dill; toss gently to coat.
Peel 4 large telegraph cucumbers (about 1 kg). Remove seeds and chop flesh finely. Place cucumbers in a colander; sprinkle with 2 teaspoons coarse salt. Let stand for 15 minutes. Rinse under cold water to remove excess salt; drain. Place 2 cups (500 g) Greek-style yogurt in a serving bowl; add the cucumber and 1 clove garlic, crushed. Season with salt and freshly ground black pepper. Serve well chilled as a dressing or as a side salad.