Zippy Cucumber Salad with Red Onion
2 large cucumbers, sliced thin (I used a mandolin)
½ red onion, sliced thin (see above)
1 t. kosher salt
½ c. sour cream
2 T. white sugar
2 tablespoons cider vinegar
¼ t. Old Bay seasoning
1 T. fresh, chopped chives
1 T. fresh, minced parsley
¼ t. paprika
Spread cucumbers out onto a paper towel-lined cookie sheet; season with the salt and allow them to rest for 30 minutes. Squeeze excess moisture from cucumbers.
While cucumbers are resting, in a large mixing bowl, whisk together sour cream, sugar, vinegar, Old Bay, chives, parsley, and paprika. Fold drained cucumber and red onion slices into the sour cream mixture. Cover and refrigerate for at least eight hours, or overnight. Serve garnished with a few more chopped chives, if desired.