Ingredients:

  • 2 English cucumbers, thinly sliced
  • 1 tsp kosher salt
  • 1 small shallot, finely minced
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp white distilled vinegar
  • 1 tsp granulated sugar
  • 2 tbsp fresh dill, finely chopped
  • 1/4 tsp ground black pepper

Instructions:

  1. Use a mandoline or knife to slice the cucumbers into translucent rounds.
  2. Place slices in a colander and toss with 1 tsp of salt. Let them sit for 20 minutes to purge excess moisture.
  3. Rinse the salt off quickly with cold water, then pat the slices thoroughly dry with paper towels.
  4. In a small bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, and black pepper.
  5. Stir in the finely chopped fresh dill until the dressing is a consistent, pale green-white hue.
  6. Add the dried cucumbers and minced shallots to a large mixing bowl.
  7. Pour the dressing over the vegetables and fold gently with a spatula until every slice is velvety and coated.
  8. Let the salad chill in the fridge for at least 15 minutes before serving to allow the flavors to meld.