There’s something oddly satisfying about the crunch of a fresh cucumber—almost like biting into a cool summer breeze. This creamy cucumber salad, with its velvety dressing, transports me back to last July when I attempted (and failed) to grow my own cucumbers. But, hey, store-bought is fine!
Steps
- Begin by washing the cucumbers and slicing them into ¼-inch thick rounds. If using field cucumbers, peel them and remove the seeds with a spoon.
- In a large bowl, whisk together sour cream, mayonnaise, fresh dill, white vinegar, sugar, and a pinch of salt to form the dressing.
- Add the sliced cucumbers and, if desired, thinly sliced onions to the bowl. Gently toss everything together until the cucumbers and onions are well-coated with the dressing.
- Cover the salad and refrigerate for about an hour to allow the flavors to meld. Before serving, taste and adjust the seasoning with additional salt, and garnish with more fresh dill if desired.
Ingredients
- 2 English cucumbers
- ? cup sliced white onion (optional)
- ½ cup sour cream or plain Greek yogurt
- 3 tablespoons mayonnaise
- ¼ cup fresh dill, chopped
- 3 tablespoons white vinegar
- ½ teaspoon granulated sugar
- Salt to taste
Nutritional Values
Calories: 154 | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 94mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 564IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg
FAQ
- What type of cucumbers should I use for creamy cucumber salad?
- For this recipe, it’s best to use English or Persian cucumbers as they have thinner skins and typically don’t need peeling. If you opt for field cucumbers, consider peeling them and removing the larger seeds.
- Can I make creamy cucumber salad in advance?
- Yes, you can prepare this salad 4 to 5 hours ahead for optimal flavor while keeping the cucumbers crisp. If you need to prepare it further in advance, store the sliced cucumbers and onions separately from the dressing, then combine them about an hour before serving.
- How should I store leftover cucumber salad?
- Store any leftover creamy cucumber salad in an airtight container in the refrigerator for up to 2 to 3 days. Before serving again, drain any excess liquid and add a bit more sour cream if necessary to refresh the dressing.
- Can I substitute Greek yogurt for sour cream in the dressing?
- Yes, you can replace sour cream with plain Greek yogurt in the dressing if you prefer, which might also add a slight tanginess to the salad.
- What variations can I try with this cucumber salad?
- You can enhance the salad by adding fresh garden herbs such as basil, parsley, or more dill. Adjust the herbs to your preference for an extra burst of flavor.
Tips
- Peel and Seed Field Cucumbers: If you’re using field cucumbers, remember to peel them and remove the seeds with a spoon to enhance the texture and taste of your salad.
- Soak Onions to Reduce Bite: Thinly slice the onion and soak it in cold water for a milder flavor. This step is optional but can make the onions more palatable.
- Make Ahead for Best Flavor: Prepare the salad 4 to 5 hours before serving to allow the flavors to meld while keeping the cucumbers crisp. If making further in advance, store sliced cucumbers and onions separately from the dressing.
- Fresh Herbs for Added Flavor: Incorporate fresh herbs like basil, parsley, or additional dill to elevate the salad’s flavor profile.
Equipment
- Mandoline slicer (for slicing cucumbers uniformly and easily)
- Airtight storage containers (for storing prepared ingredients separately if making ahead)
