Description
Creamy Cucumber Salad Recipe – a light, fresh and flavorful creamy cucumber salad recipe that is the perfect summer salad and side dish!
Ingredients
Scale
- 2 english cucumber (cut into half moons, approx. 1/4 inch thick)
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 cup mayo
- 2 tablespoons white vinegar
- 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon garlic, minced
- 1/8 teaspoon ground black pepper
- pinch of salt (to taste)
- 1/2 large red onion, thinly sliced
Instructions
- Place cucumber in a colander and sprinkle with 3/4 teaspoon kosher salt. Toss to coat. Place colander over top a plate to catch excess moisture that drips down. Let sit 20-30 minutes tossing occasionally.
- Meanwhile, add sour cream, mayo, white vinegar, dill, parsley, lemon juice, lemon zest, garlic, pepper and pinch of salt to a large bowl. Stir to combine.
- Once cucumbers have set for a while, pat dry with clean paper towel to dry up as much moisture as possible.
- Add cucumbers and red onion to the sour cream mixture. Toss to combine. Taste and add additional salt, pepper or herbs – as desired.
Notes
- Make Ahead: this can be made the day ahead and the cucumbers should still be crunchy – we tested it and it worked great for us! I wouldn’t recommend making it more than one day ahead though.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days (after that the cucumbers will start to get a tad soggy).
- Dairy-Free: feel free to sub in a dairy-free sour cream to make this dairy-free.
Nutrition
- Serving Size: 4 oz
- Calories: 57
- Sugar: 0.6 g
- Sodium: 309.5 mg
- Fat: 4.8 g
- Carbohydrates: 2.5 g
- Protein: 1.1 g
- Cholesterol: 5.3 mg