Introduction
This Creamy Cucumber Salad is the perfect balance of cool, crisp, and tangy, making it an ideal side for any summer barbecue or a light lunch on its own. You’ll love how the creamy dressing clings to each slice of cucumber and onion for a burst of flavor in every bite. It’s incredibly simple to throw together but tastes like it took far more effort.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes (chilling)
Total Time: 40 minutes
Servings: 6
Ingredients
- 16 ounce English cucumber (sliced)
- 1 cup sliced red onion
- 3 Tablespoons mayonnaise
- 2 Tablespoons fresh chopped dill
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- 2 cups sour cream
- 1 Tablespoon pickle juice
- 2 Tablespoons white vinegar
Instructions
- In a large colander, combine the sliced English cucumber and sliced red onion. Lightly salt the vegetables and let them drain for 10-15 minutes to remove excess water. Gently pat them dry with a clean kitchen towel or paper towels.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, white vinegar, pickle juice, granulated sugar, and black pepper until completely smooth.
- Add the chopped fresh dill to the creamy dressing and stir to combine.
- Add the drained and dried cucumber and onion slices to the bowl with the dressing. Gently fold everything together until the vegetables are evenly coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Variations
- For a more substantial salad, try cutting the cucumber into thicker half-moons or chunks instead of thin slices.
- Layer the dressed salad on toasted bread or in a pita for a refreshing cucumber salad sandwich.
- For a lighter version, you can substitute half of the sour cream with plain Greek yogurt for a tangier, protein-rich twist.
- Serve it as a dip with pita chips or vegetable sticks for a quick appetizer.
Tips for Success
- Salting the cucumber and onion is a crucial step to prevent a watery salad. Don’t skip the draining time.
- For the best flavor, use fresh dill. If you must substitute dried, use only 2 teaspoons, as dried herbs are more potent.
- Taste the dressing before adding the vegetables and adjust the seasoning if needed. You may want an extra pinch of salt or a touch more vinegar.
- Letting the salad chill for the full 30 minutes (or longer) is key for the flavors to fully develop.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well and should not be reheated; it is best served cold straight from the fridge.
FAQ
Can I use a regular cucumber instead of an English cucumber?
Yes, but peel and seed a regular cucumber first, as the skin can be tougher and the seeds can make the salad soggy.
Can I make this salad ahead of time?
Absolutely. You can prepare it up to a day in advance. The flavors improve as it chills.
My dressing seems too thick. What can I do?
You can thin it out with an extra teaspoon of white vinegar or pickle juice until it reaches your desired consistency.
Is there a substitute for pickle juice?
You can use an additional tablespoon of white vinegar, though you’ll lose the subtle briny flavor the pickle juice provides.
Can I use low-fat sour cream and mayonnaise?
Yes, you can use low-fat or light versions, though the dressing may be slightly less rich and creamy.
Why is my salad watery after storing?
This happens as the salt continues to draw moisture from the cucumbers. Simply give it a good stir before serving. Draining the vegetables well initially helps minimize this.
