Creamy Cucumber Salad Recipe
A light, fresh and flavorful Creamy Cucumber Salad recipe that is the perfect side dish for serving with any main course!
Ingredients
- 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
- 3 tablespoons fresh dill chopped
- 2 tablespoons white vinegar
- 1 tablespoon fresh parsley chopped
- 1 teaspoon garlic minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/8 teaspoon ground black pepper
- pinch of salt to taste
- 1/2 large red onion thinly sliced
Instructions
- Prep Cucumbers: Place cucumbers in a colander and sprinkle with 3/4 teaspoon kosher salt. Toss to coat. Place colander on top of a plate to catch excess moisture that drips down. Let sit 20-30 minutes tossing occasionally.
- Make Dressing: Meanwhile, add 1/2 cup sour cream, 1/4 cup mayo, 3 tablespoons dill, 2 tablespoons vinegar, 1 tablespoon chopped parsley, 1 teaspoon garlic, 1/2 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/8 teaspoon pepper and pinch of salt to a large bowl. Stir to combine.
- Add Cucumbers + Onions: Once cucumbers have set for a while, pat dry with clean paper towels 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.
- Serve: Enjoy or keep in the fridge until ready to serve!
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.
- 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.
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