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Cucumber Salad with Sour Cream and Dill
To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt the cucumbers first and let them stand for 15 minutes, then squeeze them before dressing to remove excess moisture. This produces a crisp texture and a drier surface to which the dressing and seasonings can adhere. Cool and refreshing, this makes a great accompaniment to seared or roasted salmon or crisp-crusted chicken or pork cutlets.
4 to 6
Servings
45 minutes
15 minutes active
Ingredients
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2
English cucumbers, peeled, halved lengthwise and cut on the diagonal into ¼-inch slices
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Kosher salt and ground black pepper
Directions
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01In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. In a small bowl, stir together the onion, vinegar and ¼ teaspoon salt. Let both the cucumbers and the onion mixture stand for 15 minutes; occasionally toss the cucumbers to encourage the liquid to drain.
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