This recipe serves 6 and is great all year...for summer dishes add freshly chopped mint, for winter time add dill seed or fennel seed.
2 English/Hothouse Cucumbers or Large American ones ( 2 cups sliced)
1/2 cup onion minced
1 cup sour cream
1/2 cup cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper
2tbsp cane sugar
1/4 tsp prepared mustard
Method:
Peel one cucumber but leave the peel on the other.
Slice very thinly *( may use a mandolin or vegetable slicer)
Place in a colander and sprinkle with the salt...leave for 5 mins for the excess moisture to drain.
Meanwhile mix all the other ingredients together until smooth.
Add the drained cucumbers and serve immediately.
This is wonderful with any green salad.
No bitter tastes and very mellow.
Variation: in place of sour cream use plain live yogurt.
This dressing may also be used with cooked beets in place of cucumbers, for another great summer salad.
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