Creamy Cucumber Salad
This refreshing Creamy Cucumber Salad is the perfect summer side dish. With its crisp cucumbers and tangy, creamy dressing, it's sure to be a hit at your next barbecue or picnic.
Ingredients
- 2 large English cucumbers about 2 pounds
- ½ medium red onion thinly sliced
- 1 cup sour cream or Greek yogurt for a lighter version
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill chopped (plus extra for garnish)
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash the cucumbers thoroughly. If desired, peel them, leaving some strips of skin for color and texture.
- Slice the cucumbers thinly (about 1/8 inch thick) using a sharp knife or mandoline.
- Place the sliced cucumbers in a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and let sit for 30 minutes to draw out excess moisture.
- Meanwhile, soak the sliced red onion in ice water for 10 minutes to mellow its flavor. Drain and pat dry.
- In a large bowl, whisk together the sour cream, vinegar, chopped dill, sugar, remaining salt, and black pepper.
- After 30 minutes, gently pat the cucumber slices dry with paper towels.
- Add the cucumbers and red onion to the bowl with the dressing. Toss gently to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Before serving, give the salad a gentle stir. Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with additional fresh dill.