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Cucumber Salad

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Cucumber Salad

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Course: Salad
Cuisine: American
Keyword: Cucumber Salad
Servings: 4
Calories: 44kcal


  • 2 medium cucumber
  • 4 teaspoon sea salt
  • 2 tablespoon sour cream
  • 1/8 medium onion
  • 2 teaspoon dill weed, fresh
  • 2 teaspoon vinegar, distilled
  • 2 teaspoon sugar


  • Peel your cucumbers – or you can leave the peel on if you want – slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.  Mix together sour cream, 2 teaspoons finely chopped onion, 2 teaspoons fresh chopped dill, vinegar, and sugar. Cover and place in fridge. Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.
  • Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.
  • Toss dressing with cucumbers and serve.
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Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2333mg | Fiber: 1g | Sugar: 5g

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