Ingredients
Scale
- ½ cup (125 g) sour cream
- 1 small garlic clove, finely grated
- 1 tbsp apple cider vinegar, lemon juice or white wine vinegar
- 1 tbsp extra-virgin olive oil, plus extra to serve if desired
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve if desired
- 2 large Lebanese (short/Persian) cucumbers, unpeeled, finely sliced (see note 1)
Instructions
- Make the dressing – In a bowl, mix the sour cream, garlic, apple cider vinegar, olive oil, salt and pepper.
- Toss – Add the cucumber and gently stir to coat.
- Chill – Refrigerate for 10 minutes before serving for best flavour.
- Serve – Serve with extra cracked black pepper and olive oil, if desired.
Notes
Note 1 – For extra thin slices, use a mandoline.
Make Ahead
See leftover instructions below.
Leftovers
Refrigerate in an airtight container for up to 2 days. Best served cold. Not suitable to freeze.
- Prep Time: 10 minutes (plus 10 minutes chilling)
- Cook Time: 0 minutes
- Category: salads, Sides
- Method: No cook
- Cuisine: Australian, European-inspired
- Diet: Gluten-Free, Vegetarian