Cucumber Dill Slaw

November 12, 2010

Cool,creamy and made with my favorite herb, fresh dill. After having some,and some more, Micaela said “I want to eat it all but I know you want some”. Next time I will make double!

  • 3 fresh,hard cucumbers, peeled and seeded
  • 1/4 C. sour cream
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • 1 T. white wine or Champagne vinegar (I used a garlic white wine vinegar)
  • 1/2 t. white pepper
  • 2 heaping T. fresh dill

Using a julienne slicer on your grater,or a mandolin if you are lucky enough to own one,cut cucumber into 1/2 inch wide strips.some will stay as long as the cucumber,some will break as the cucumber gets smaller. A paring knife is also fine for this step.Place the strips in a colander and sprinkle a scant amount of Kosher salt on them,knead to soften. rinse and squeeze out as much water as you can.

Whisk sour cream with vinegar,shallot,and garlic.Season with white pepper.

Fold cucumber and dill in gently.

Refrigerate at least an hour if not more. (The second hour after I made it…..it was gone!)


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