Prepare the Cucumbers

1. Wash and thinly slice the cucumbers (a mandoline slicer works perfectly for even slices).

2. Place sliced cucumbers in a colander and sprinkle with 1 teaspoon salt.

3. Toss to coat evenly and let sit for about 20 minutes to draw out excess moisture.

4. Rinse thoroughly under cold water and drain well.

5. Pat dry with paper towels or a clean kitchen towel.

Make the Dressing

1. In a medium bowl, whisk together sour cream, sugar, cayenne pepper, and dry mustard until smooth.

2. Add lemon juice and vinegar, whisking until well combined.

3. Season with 1 teaspoon salt and mix well.

Assemble

1. Place the drained cucumbers in a large serving bowl.

2. Pour the dressing over the cucumbers and toss gently to coat.

3. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serving Suggestions

• Serve with grilled chicken, fish, or pork

• Perfect for summer barbecues and picnics

• Great as part of a fresh lunch spread

• Pairs beautifully with other summer salads

Storage

Store covered in the refrigerator for up to 2 days. Note that the salad will release more liquid as it sits, so you may want to drain excess liquid before serving leftovers.

Chef’s Tips

• For extra flavor, try adding thinly sliced red onion or fresh dill

• Make sure to thoroughly drain the cucumbers after salting for the best texture

• This dressing also works wonderfully on other fresh vegetables like radishes or tomatoes