Cucumber Salad For Texas Bbq Food

CUCUMBER SALAD

Steps:

• In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
• Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

CUCUMBER SALAD FOR TEXAS BBQ

Steps:

• 1. Wash and dry the cucumbers. Peel alternating strips of the green skin off the cucumber with a vegetable peeler. Slice very thinly with a mandoline-style slicer or a slicing disc of a food processor. Set aside.
• 2. Peel shallots and slice at the same thinness as the cucumber. Mix cucumber and shallots. The shallot slices will un-ravel into small rings which is what you want. Set aside.
• 3. Whisk sugar, salt and vinegar together until completely dissolved. Pour over cucumber and shallot slices, and mix well, separating the slices to make sure none of them are sticking together.
• 4. Put vegetables and all the liquid in a non-reactive (plastic or glass) container with a tight lid and refrigerate, turning occasionally for at least 3 hours or overnight before serving. Taste and adjust seasonings if necessary.

CUCUMBER SALAD

Steps:

• Mix cucumbers and onions together.
• Mix rest of ingredients together in a closed bowl and give a shake.
• Add to cucumbers, chill till very cold & serve.