Creamy Cucumber Salad
This Creamy Cucumber Salad is light, refreshing, and delicious, perfect for summertime or as a simple side dish.
Equipment
- colander
- large bowl
- Whisk
Ingredients
Cucumber Salad Ingredients
- 5 small Persian cucumbers thinly sliced
- 1 small red onion thinly sliced
- 0.25 teaspoon kosher salt
- 2 tablespoon mayonnaise
- 2 tablespoon sour cream
- 2 tablespoon chopped fresh dill
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- salt and pepper to taste
Instructions
Preparation Instructions
- Set a colander over a large bowl; place the cucumbers, onion, and salt inside the colander and gently toss. Let sit for 30 minutes, allowing liquid to drain.
- Rinse and pat dry.
- In a large bowl, whisk together the mayonnaise, sour cream, dill, vinegar, sugar, and a sprinkle of salt and pepper. Add in the cucumber and onion; toss gently to combine, ensuring the cucumber and onions are well coated.
- Serve right away.
Notes
We use Persian cucumbers because they are a burpless variety, virtually seedless, and render smaller rounds. You can use English cucumbers or common waxy cucumbers if preferred, but you might want to peel the latter. Using a mandolin for slicing is recommended for uniformity.
Nutrition
Serving: 1servingCalories: 57kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 132mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 85IUVitamin C: 2.6mgCalcium: 16mgIron: 0.2mg
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