Ingredients
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1/2
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2
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1
-
1
-
2
-
1
-
2
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1 - 2
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-
-
-
-
-
-
Directions
Cauliflower and Cucumber Salad With Sour Cream, 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 , This was a nice switch from the typical cucumber salad with sour cream I am not sure I liked the addition of the cucumber – I like cucumber but not sure I really care for it with dill But it was worth a try and I did like the sauce with the balsamic vinegar , This was a nice switch from the typical cucumber salad with sour cream I am not sure I liked the addition of the cucumber – I like cucumber but not sure I really care for it with dill But it was worth a try and I did like the sauce with the balsamic vinegar
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Steps
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1
Done
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Slice the First Four Ingredients as Thinly as You Can. Use a Sharp Knife. |
|
2
Done
|
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. |
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3
Done
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Remove the Container from the Fridge and Drain Off Any Liquid That Has Accumulated. |
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4
Done
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in Another Bowl, Combine the Last Three Ingredients. Then Stir This Mixture Through the Vegetables. |
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5
Done
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Put the Lid Back on the Container and Give Everything Some More Good Shakes to Combine. |
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6
Done
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You Can Serve Immediately, but This Recipe Keeps Well For Several Days, and Usually Tastes Better the Second Day Onwards. |
