Use a mandoline or a sharp knife to slice the cucumbers crosswise into very thin rounds, about 1/8-inch (3 mm) thick. Place cucumbers in a mixing bowl and toss with the 1 1/2 tablespoons vinegar, kosher salt and pinch of sugar. Let sit for about 20 minutes or until juices exude. Drain well in a wire mesh strainer, gently pressing cucumbers with a silicone spatula; discard liquid.
For the Dressing: In a large mixing bowl gently whisk together the sour cream, yogurt, dill, chives, scallions, vinegar and sugar until smooth. Fold the cucumbers in. Taste and season with salt, if desired. Salad is ready to serve or refrigerate for up to 24 hours. Stir gently before serving to recombine cucumbers and dressing. The salad will last longer but the cucumbers will lose some of their texture. We like this as a side dish to grilled food or even piled onto a sandwich.
If you want to use common cucumbers, you can. Just go by weight and make sure to peel and seed completely.
Creamy Cucumber Dill Salad
Amount Per Serving
Calories 55Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.