Paderno 6-BladeSpiralizer User Manual - page 9
Dill Cucumber Ribbon Salad (Serves 6)
Ingredients:
6 large cucumbers, ends trimmed
1 small red onion
16 ounces fat free sour cream
1/4 cup apple cider vinegar
3 tablespoons fresh minced dill
1 teaspoon kosher salt
1 teaspoon sugar
Black pepper to taste
Directions:
Cut the trimmed cucumbers in half to create smaller pieces. Insert the 1.2mm Straight Blade into the spiral slicer. Place a cucumber half onto the center coring hole and bring the
handle up to secure. Turn the handle to create ribbons of cucumbers, stopping and removing strands every 3 turns of the handle. Repeat until all cucumbers have been ribbon
cut.
Sprinkle the ribbons with salt and place in a colander to drain for at least an hour, tossing gently every 15 minutes to remove excess water.
While the cucumbers are draining, whisk together the sour cream, vinegar, dill, salt, sugar and black pepper. Cover and chill.
When the cucumbers have drained, turn them out onto paper towels and gently press with extra paper towels on top. Place into a large bowl.
Peel the onion and trim the ends. Slice a slit into one side of the onion, stopping near the center. This creates “c - shaped” slices. Attach the 2mm Straight Blade to the slicer and cut
the onion. Only cut half, as that is all that is needed for this recipe.
Toss the cucumber ribbons with the onions. Add prepared dressing in small increments and gently toss to combine until desired
taste is reached. Garnish with extra dill.
Blades Used: 1.2mm and 2mm Straight Blades
© Paderno World Cuisine 2017