Crispy Cucumber Salad
2 cucumbers, peeled and cut into ½ inch slices
1 teaspoon salt
1 teaspoon white vinegar
½ cup light mayonnaise or miracle whip
¼ cup light sour cream
1 Tablespoon fresh dill weed, chopped
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
A dash of cayenne pepper(optional)
Place cucumber slices in a glass bowl in layers, sprinkling each layer with salt. Pour vinegar on top and toss. Cover and let stand at least 30 minutes or up to several hours. Refrigerate if you are letting this stand for over 30 minutes.
Squeeze the liquid out of the cucumbers by placing 5-6 slices in the palm of one hand and use the palm of your other hand to squeeze out the liquid (this makes them crispy!). The liquid that you squeeze out should be discarded. Place the squeezed cucumbers in an empty bowl. Add remaining ingredients and stir to coat. Adjust salt and pepper to suit your tastes. This can be made in advance and refrigerated.
Serves 4, recipe can be doubled
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