Creamy cucumber salad
cucumbers, cut into 1/4-inch round slices
sour cream or thick, Greek-style yogurt
white wine vinegar
medium red onion, diced
jalapeño, seeded and diced
Toss the sliced cucumbers with salt then refrigerate for an hour so they can release their excess liquid. After they’ve released some liquid, drain the salted cucumbers in a colander before using.
For the dressing, in a mixing bowl, stir together the sour cream, vinegar, mustard, red onion, garlic, jalapeño, cilantro, dill, cumin, and cayenne until well blended.
Add the cucumbers to the bowl, then gently stir until they are well coated in the dressing. Taste and adjust seasonings.
Serve immediately or you may cover and refrigerate before serving. Will keep refrigerated for a few days.
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