INGREDIENTS

INSTRUCTIONS

This cucumber salad is by far one of the most delicious and refreshing
salads you can eat. It has a wonderful cucumber flavor that is enhanced by
the garlic and sour cream. Originally this was a summer salad to accompany
roast meat or chicken dishes. Now that we have cucumbers available all year
round we can enjoy this dish all year.
I use a slaw slicer to slice the cucumber thinly enough to see through! As
a child I always enjoyed peeling and then grooving the cucumbers with the
tines of a fork before my mother would slice them. I loved the refreshing
cool cucumber spray that would mist my face. Regards, June Meyer.
Peel cukes. Drag fork tines down length of peeled cucumbers to create long
groves that will look very nice when you slice cucumbers very, very thin.
Put in mixing bowl.
Peel and chop clove of garlic. Add Salt and suger slices. Mix in sour
cream. Add vinegar (I like to use "Marukan seasoned gourmet Rice Vinegar"
orange label) and toss well, I use my hands, till cucumbers slices and sour
cream are all frothy and foamy.
Place in serving dish and sprinkle a little paprika on top for decoration,
and serve well chilled.
This will stay good in refridgerator for a few days. Serves 4. WALT
Posted to EAT-L Digest 13 Dec 96
From:    Walt Gray <waltgray@MNSINC.COM>
Date:    Sat, 14 Dec 1996 18:48:09 -0500

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