Creamy Cucumber Salad with Radish, Lemon Zest and Mint
~ adapted from Cook’s Country ~
Peel and cut lengthwise 3 cucumbers. Remove seeds
and slice cucumbers thin. The seeds and center produces more liquid than necessary.
Line a baking sheet with paper towels, lay slices in a single layer. Refrigerate, covered, for 20 minutes.
Thin slices, almost shavings, slice purple onion into 1/3 cup. Combine onion pieces with 3 tablespoons cider vinegar and let set for 20 minutes.
Whisk 1/2 cup sour cream, 3 tablespoons chopped mint,
1 teaspoon lemon zest,
1/2 teaspoon granulated sugar and 1/2 teaspoon salt.
Add 6 radishes, thinly sliced.
Combine everything together, apple cider vinegar included.
Add more salt and freshly ground black pepper if needed.
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