Cucumber Salad Tex-Mex Style
Without the sour cream, this salad makes a fine salsa. Adjust the amounts of the ingredients based on how many cucumbers you have on hand.
6 cucumbers, trimmed, peeled, halved lengthwise, seeded and cut into 1/2-inch slices
1 1/2 tablespoons plus 1 teaspoon salt
1/2 bunch cilantro leaves, chopped
1 1/2 cloves garlic, smashed, minced
1/2 cup sour cream
3/4 cup plain yogurt
2 tablespoons fresh Key lime juice (or 1 tablespoon fresh lemon juice)
1/4 teaspoon cayenne pepper
Place cucumber in colander set over a plate and sprinkle with 1 1/2 tablespoons salt. Toss and drain for 45 minutes. Squeeze excess liquid from the cucumber slices and combine in a bowl with the remaining ingredients, including the remaining 1 teaspoon salt. Mix well. Serve chilled.
Makes 4 cups.
From “Vegetable Love,” Barbara Kafka, Artisan Books, 2005.