Sour Cream and Cucumber Salad is a refreshing and creamy side dish that is perfect for warm weather. The cool and crisp cucumbers are mixed with tangy sour cream, fresh dill, and a hint of garlic to create a simple yet flavorful salad. It is a popular dish in Eastern Europe and can be served as a side to a variety of meals, such as grilled meats, seafood, or sandwiches. This salad is quick and easy to make, and it is a great option for a healthy and light lunch or dinner.
YIELDS: 10 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 1 gram of protein.
INGREDIENTS:
- 1 green pepper
- 2 cucumbers, scrubbed but not peeled
- 1/2 large, sweet red onion
- 1/2 head cauliflower
- 2 teaspoons salt or Vege-Sal
- 1 cup sour cream
- 2 tablespoons vinegar (apple cider vinegar is best, but wine vinegar will do)
- 2 rounded teaspoons dried dill weed
INSTRUCTIONS:
- Slice the pepper, cucumbers, onion, and cauliflower as thinly as you possibly can. The slicing blade on a food processor works nicely, and it saves you much of time, but I’ve also done it with a good, sharp knife.
- Toss the vegetables well with the salt, and chill them in the refrigerator for an hour or two.
- In a separate bowl, mix the sour cream, vinegar, and dill, combining well.
- Remove the veggies from the fridge, drain off any water that has collected at the bottom of the bowl, and stir in the sour cream mixture.
NOTE:
- You can eat this right away and it will be great, but it improves overnight.
