Cucumber salad
- Carbohydrate 7.2734775 g
- Cholesterol 1.4746875 mg
- Fat 0.6006575 g
- Fiber 0.807874994903803 g
- Protein 0.6715 g
- Saturated Fat 0.302633125 g
- Serving Size 1 1 Recipe (141g)
- Sodium 5.1467072561192 mg
- Sugar 6.4656025050962 g
- Trans Fat 0.126390625 g
- Calories 36 calories
Step-by-step
- In a large bowl, combine the cucumbers, salt, and ice water.
- Cover and chill for 1 hour, then drain and return the cucumbers to the bowl.
- Add the remaining ingredients and mix until well combined. Cover and chill for at least 2 hours before serving.
Salt draws water out of plant tissues through osmosis. Peeling cucumbers reduces structural resistance, allowing the salt to penetrate faster. Submerging the sliced cucumbers in ice water for one hour firms the cell walls. This cold bath prevents limpness once the dressing is introduced. Drain the water thoroughly through a colander. Excess moisture dilutes the dressing and mutes the flavor.
The Importance of Resting Time
After mixing the vegetables with the sour cream and vinegar, chill the bowl for two hours. This resting phase allows the acid to soften the raw bite of the red onion and green bell pepper. Cold temperatures also thicken the reduced-fat sour cream slightly, coating each slice evenly without pooling at the bottom of the dish.
Substitutions and Adjustments
Greek yogurt can replace the sour cream in equal measure. Yogurt contains less fat, which reduces total calories slightly. However, yogurt lacks the high fat content of sour cream and may separate if exposed to too much acidic vinegar. Keep the vinegar measurement exact. Store leftovers in an airtight glass container for up to 24 hours.
