Quick and Easy Salad Favorites
Green And White Sour Salad
Recipe from Irwin H. Walkenfeld
This makes a lot. You can scale the recipe, but while you're going to the trouble, you might as well make a lot; it keeps well in the refrigerator. Not for the sodium restricted diets.
- 6 medium cucumbers
- 1/3 large daikon radish
- 1/2 cup coarse salt
- 3 small white onions, sliced paper thin
- 3 scallions (including green parts), sliced thin
- 3 sprigs fresh dill, chopped
- 6 sprigs watercress, chopped
- 3 tblsp sugar, or to taste (#3)
- white vinegar
- lemon juice
- cress sprouts
- In a large glass bowl, peel and slice paper thin (#1) 6 medium cucumbers and 1/3 of a large daikon radish.
- Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices.
- Let stand 10-15 minutes to draw out the water.
- Drain very well, and squeeze out as much water as you can (#2).
- Add 3 small white onions, sliced paper thin; 3 scallions (including green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs watercress, chopped.
- Add white vinegar almost to cover. Supplement with enough lemon juice to cover.
- Add 3 tblsp sugar, or to taste (#3).
- Mix well, and store in a glass jar refrigerated. Keep at least one day before serving.
- Garnish with mustard, radish, or cress sprouts.
Notes: (#1) Paper thin means as thin as paper. It doesn't mean 1/4 inch thick. Slices should be almost translucent.
(#2) This is very important. If you don't do this properly, it will be too watery. What I do is squeeze out as much as I can, and then I give it one more good squeeze.
(#3) If you're going to add cups of sugar, you might as well buy generic cucumber salad at your local deli. This is called a *sour* salad, after all. ;°)
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