Gluten Free Creamy Cucumber Salad Recipe

This entry was posted by on Wednesday, 16 March, 2011 at

This dish makes a great snack stored in the fridge or a delicious side.

4 medium seedless cucumbers (just over 3 pounds)
1 Tbsp salt

1/4 red wine vinegar
1 Tbsp water
2 Tbsp sugar
1/3 cup organic extra virgin cold pressed olive oil
1/2 cup sour cream (make sure it’s the full fat kind for gluten free and, AND not the Borden’s brand!!)

You can certainly cut the cucumber using a knife, but using a mandoline saves a lot of time and is a lot less painstaking. I simply put on my cut resistant glove and whip through them super fast. Cut cucumber in uniform paper thin slices. In a large bowl mix cucumber with the 1 Tbsp salt and let the mixture sit for about 40 minutes. In a separate bowl whisk together all other ingredients. After the 40 minutes is up dump the mixture in a colander, rinse, and squeeze out the excess liquid (if you’re curious my cucumbers were 52 oz before rinse and drain and 27 oz after). Add the cucumber back to the bowl and mix with the dressing.  Enjoy now or store in the fridge for later. This will last for way more than a few days but it’s always gone in like 4 🙂

Gluten Free Creamy Cucumber Salad

So crucnhy!

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