3 long cucumbers
salt
1/2 pint sour cream or plain yogurt
2 tablespoons rice vinegar
1/2 teaspoon celery seed
1/4 cup chopped scallions
1 teaspoon sugar
salt and freshly ground pepper
1/4 cup very young borage leaves, finely chopped
garnish: borage flowers or chive blossoms
Wash, score, and very thinly slice the cucumbers. Salt
lightly and let stand in a colander for 30 minutes to drain. Rinse off the
salt and pat dry with paper towels.
In a bowl, mix remaining ingredients, adding salt and pepper
to taste. Add cucumbers and toss lightly. Garnish with borage flowers or chive
blossoms. Refrigerate 1 hour before serving.
Developed by Fran Raboff, for Shepherds Garden Seeds.
[ Back to Top ]
[ Back to Recipes ]
[ Next / Back ]