Of course! Creamy Cucumber Salad is a classic, refreshing side dish, perfect for potlucks, barbecues, or a light lunch. It’s incredibly easy to make but has a few secrets to keeping it crisp and not watery.
Here is a detailed, foolproof recipe along with tips and variations.
The Secret to a Non-Watery Salad
The biggest challenge is preventing the cucumbers from releasing too much water and making the dressing thin. The key is to draw out the excess moisture from the cucumbers before adding the dressing.
Classic Creamy Cucumber Salad
This recipe yields about 4 servings as a side dish.
Ingredients
For the Salad:
· 2 medium English cucumbers (or 3-4 smaller garden cucumbers)
· ½ medium red onion, thinly sliced
· 1 teaspoon salt (for drawing out water)
For the Creamy Dressing:
· ½ cup sour cream (or plain Greek yogurt for a tangier, healthier option)
· 2 tablespoons mayonnaise (optional, but adds richness)
· 1 tablespoon white vinegar or apple cider vinegar
· 1 teaspoon white sugar
· ¼ teaspoon freshly ground black pepper
· 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
· (Optional) 1 teaspoon Dijon mustard for a little zing
Instructions
- Prepare the Cucumbers: Wash the cucumbers. You can peel them completely, leave the peel on for a more rustic look (English cucumber peels are thin and fine to eat), or create stripes by partially peeling them. Slice the cucumbers as thinly and evenly as possible. A mandoline is great for this, but a sharp knife works perfectly.
Important: If using standard garden cucumbers with large seeds, it’s best to slice them in half lengthwise and scoop out the seeds with a spoon before slicing. - Draw Out Moisture: Place the cucumber slices and thinly sliced red onion in a colander set over a bowl. Toss them with 1 teaspoon of salt. Let them sit for at least 30 minutes (or up to 1 hour) at room temperature. The salt will pull out a significant amount of liquid.
- Rinse and Squeeze: After 30 minutes, rinse the cucumber and onion mixture under cold water to remove the excess salt. Then, using your hands or a clean kitchen towel, firmly squeeze out as much liquid as possible. This step is crucial for a creamy, not watery, dressing.
- Make the Dressing: In a separate, medium-sized bowl, whisk together the sour cream, mayonnaise (if using), vinegar, sugar, pepper, and dill until smooth and well-combined.
- Combine and Chill: Add the squeezed cucumbers and onions to the dressing and gently stir until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together beautifully.
- Serve: Give it a quick stir before serving. Taste and adjust seasoning if needed (you likely won’t need more salt). Garnish with an extra sprinkle of fresh dill.
Tips for the Best Salad
· Cucumber Choice: English (or hothouse) cucumbers are ideal because they have thinner skins and fewer seeds. If you use regular cucumbers, don’t skip the step of seeding them.
· Don’t Skip the Salting: This is the most important step for texture. It ensures your salad stays creamy for hours.
· Make-Ahead Friendly: This salad is perfect for making ahead. Prepare it up to a day in advance. The flavors get even better as it chills.
· Variations:
· German Gurken Salat: Use a vinegar-based dressing instead of a creamy one. Whisk together ¼ cup white vinegar, 2 tablespoons of water, 1 tablespoon of oil, 1 tablespoon of sugar, and dill. Pour over the prepared cucumbers.
· Dill Pickle Twist: Add 2 tablespoons of finely chopped dill pickles for an extra tangy punch.
· Herb Garden: Add other fresh herbs like chives or parsley.
· Radish Addition: Add thinly sliced radishes for a peppery crunch and beautiful color.
What to Serve it With
Creamy cucumber salad is a versatile side dish that pairs wonderfully with:
· Grilled meats like chicken, steak, or burgers.
· Hearty main dishes like meatloaf or roasted pork.
· Sandwiches and wraps.
· As part of a summer picnic or potluck spread.
Enjoy your delicious, homemade creamy cucumber salad