Description

This Creamy Cucumber Salad is a refreshing and tangy side dish perfect for summer. Thinly sliced cucumbers and red onion are salted to draw out excess moisture, then combined with a smooth dressing made from sour cream, vinegar, sugar, and fresh dill. The salad offers a delicious balance of creamy, crunchy, and zesty flavors, making it an ideal accompaniment for grilled dishes or as a light snack.

Ingredients

Scale

Vegetables

2 English cucumbers
1/4 medium red onion

Seasoning

1 teaspoon kosher salt

Dressing

1 cup sour cream
1/3 cup white vinegar
1 teaspoon sugar
2 tablespoons fresh dill (or 1 tablespoon dried dill)

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Instructions

Slice the Vegetables: By hand or with a mandolin, slice the cucumbers and red onion thinly to ensure a delicate texture that will absorb the dressing well.
Salt and Drain: Place the sliced cucumbers and onions into a colander set in the sink. Sprinkle kosher salt over the veggies and toss to coat evenly. Let them sit for 30 minutes to draw out excess liquid, which helps keep the cucumbers crisp in the final salad.
Prepare the Dressing: While the veggies are resting, combine the sour cream, white vinegar, sugar, and fresh dill in a bowl. Whisk these ingredients together until the mixture is smooth and well blended.
Dry the Vegetables: After the resting period, use a clean towel or paper towels to pat the cucumbers and onions dry, removing any excess liquid released by salting. Avoid rinsing as this would remove the flavor and crispness developed.
Combine and Toss: Transfer the dried cucumbers and onions into a large bowl. Add the prepared dressing and mix thoroughly to coat all the vegetables evenly. If time allows, refrigerate for a short while to meld the flavors before serving.

Notes

Using a mandolin slicer ensures uniform thin slices, but a sharp knife works as well.
Do not rinse the cucumbers after salting to maintain their flavor and crisp texture.
You can substitute fresh dill with dried dill, but fresh dill provides a brighter flavor.
This salad is best served chilled and can be refrigerated for up to 24 hours.
For a dairy-free alternative, consider using a vegan sour cream substitute.