Description
This Creamy Cucumber Salad is a refreshing and tangy side dish featuring thinly sliced English cucumbers and red onions tossed in a smooth sour cream and dill dressing. The cucumbers are lightly salted and rested to retain a crisp texture, making this salad perfect for warm weather meals or as a cool accompaniment to grilled foods.
Ingredients
Scale
Vegetables
- 2 English cucumbers
- 1/4 medium red onion
Other Ingredients
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1/3 cup white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh dill (or 1 tablespoon dried dill)
Instructions
- Slicing the Vegetables: By hand or using a mandolin slicer, thinly slice the English cucumbers and the quarter of a medium red onion to create uniform, delicate pieces for the salad.
- Salting and Resting: Place the sliced cucumbers and onions in a colander set over the sink. Sprinkle the kosher salt evenly over the vegetables and toss gently to coat. Let them sit for 30 minutes. This process helps draw out excess moisture from the cucumbers, ensuring the salad remains crisp and not soggy.
- Preparing the Dressing: While the vegetables rest, combine the sour cream, white vinegar, sugar, and fresh or dried dill in a bowl. Whisk these ingredients together until the dressing is smooth and well blended.
- Drying the Vegetables: After the resting period, use a clean towel or paper towels to pat the cucumbers and onions dry, removing any residual liquid. Do not rinse off the salt, as it is essential for flavor and texture.
- Combining and Serving: Transfer the dried vegetables to a large mixing bowl. Pour the dressing over them and mix thoroughly to coat all slices evenly. If possible, allow the salad to chill and let flavors meld before serving for best taste.
Notes
- Using a mandolin slicer provides evenly thin slices for better texture and presentation.
- Allowing the cucumbers to rest with salt is crucial to avoid a watery salad.
- Fresh dill gives a more vibrant flavor compared to dried dill, but either works well.
- For a lighter version, Greek yogurt can substitute sour cream.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
