Ingredients

The following ingredients have 7 Servings
  • 3 small 6-inch (15 cm) (3-ounces/85 g each) Persian cucumbers, (ends trimmed)
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon kosher salt
  • Pinch salt
  • 1/2 cup (120 ml) lactose-free sour cream
  • 1/2 cup (120 ml) lactose-free plain yogurt
  • 1/4 cup (11 g) chopped freshly dill
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped scallions, (green parts only)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sugar
  • Kosher salt

Instruction

  • Use a mandoline or a sharp knife to slice the cucumbers crosswise into very thin rounds, about 1/8-inch (3 mm) thick. Place cucumbers in a mixing bowl and toss with the 1 1/2 tablespoons vinegar, kosher salt and pinch of sugar. Let sit for about 20 minutes or until juices exude. Drain well in a wire mesh strainer, gently pressing cucumbers with a silicone spatula; discard liquid.
  • For the Dressing: In a large mixing bowl gently whisk together the sour cream, yogurt, dill, chives, scallions, vinegar and sugar until smooth. Fold the cucumbers in. Taste and season with salt, if desired. Salad is ready to serve or refrigerate for up to 24 hours. Stir gently before serving to recombine cucumbers and dressing. The salad will last longer but the cucumbers will lose some of their texture. We like this as a side dish to grilled food or even piled onto a sandwich.