Dilly Cucumber Salad
Serves 2 | with Simple Sour Cream Dressing and Crispy Shallots
A picnic classic for a reason! This tasty cucumber salad is filled with fresh herbs like dill and chives and tossed in a creamy sour cream dressing for the ultimate hot weather side dish.
Ingredients: Cucumber • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dill • Chives • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit(s)
Mini Cucumber
7 g
Dill
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Crustaceans, Fish, Gluten, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Chives
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Thinly slice cucumber into 1/8-inch thick rounds.
- To a medium bowl, add cucumbers, then season with 1/4 tsp salt. Massage to coat. Set aside for 5 mins.
- Thinly slice chives.
- Roughly chop dill.
- Peel, then mince or grate garlic.
- Meanwhile, to a large bowl, add sour cream, mayo, dill, half the chives, 1/2 tbsp white wine vinegar and 1/4 tsp garlic. Season with 1/8 tsp salt and pepper, then whisk to combine.
- Drain any liquid from the cucumbers, then pat dry with paper towels. To the bowl with the dressing, add cucumbers. Toss to combine.
- Cover bowl and set aside in the fridge for 1 hr to let the flavours meld.
- To serve, divide dilly cucumber salad between plates, then sprinkle remaining chives and crispy shallots over top.
