Pressed Cucumber Salad with Sour Cream
The trick to this salad is slicing everything as thinly as possible. A mandoline is best, but a food processor fitted with the slicing blade will work, too.
2 large English cucumbers
1 small red onion
1 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped fresh dill
Zest and juice of 1/2 lemon
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
Slice both cucumbers and the onion as thinly as possible, then mix them together in a large bowl. Sprinkle the salt over the vegetables.
Using your hands, gently knead and press the vegetables. Don’t crush or mash them, just gently work the vegetables in the bowl.
After 2 to 4 minutes of kneading, there should be a large amount of water in the bowl. Pour off and discard the water.
Stir in the sour cream, dill, lemon zest and juice, garlic powder and pepper. The salad can be made up to 4 hours in advance. If so, prepare the dressing separately and refrigerate in a separate container from the cucumbers. Just before serving, drain the cucumbers again, then mix in the dressing. Makes 6 servings.
Per serving: 60 calories, 30 calories from fat (50 percent of total calories), 3.5 g fat (2.5 g saturated, 0 g trans fats), 15 mg cholesterol, 4 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein, 330 mg sodium.