Cauliflower And Cucumber Salad With Sour Cream

1. 1

   Slice the first four ingredients as thinly as you can. Use a sharp knife.

2. 2

   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.

3. 3

   Remove the container from the fridge and drain off any liquid that has accumulated.

4. 4

   In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.

5. 5

   Put the lid back on the container and give everything some more good shakes to combine.

6. 6

   You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.

* Per serving · 4 servings · Values may vary.

No additional tips available.