Cauliflower and Cucumber Salad With Sour Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I adapted this from a low-carb cookbook. It is super easy and fast to make if you use your food processor's slicing blade. It is also a bit colourful on a buffet table. Times do not include refrigeration. Ingredients:
1/2 head cauliflower (about 1 1/2 pounds) |
2 lebanese cucumbers (the skinny ones) |
1 small red onion |
1 medium bell pepper, any colour |
2 teaspoons salt |
1 cup light sour cream |
2 tablespoons cider vinegar or 2 tablespoons balsamic vinegar |
1 -2 tablespoon chopped fresh dill (use 1/3 of this amount if you use dried dill) |
Directions:
1. Slice the first four ingredients as thinly as you can. Use a sharp knife.
2. Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours.
3. Remove the container from the fridge and drain off any liquid that has accumulated.
4. In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.
5. Put the lid back on the container and give everything some more good shakes to combine.
6. You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.
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