Of course! A classic Creamy Cucumber Salad is a refreshing, cool, and tangy side dish that’s perfect for summer barbecues, potlucks, or as a light side with grilled meats. It’s wonderfully simple to make and gets even better as it chills.
This recipe avoids the common pitfall of a watery salad by salting the cucumbers first.
Creamy Cucumber Salad
Serves 4-6
Ingredients
· 2 large English cucumbers (or 4-5 small garden cucumbers), thinly sliced
· 1 teaspoon salt, for draining
· ½ cup sour cream (or plain Greek yogurt for a tangier, thicker dressing)
· 2 tablespoons white vinegar or apple cider vinegar
· 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
· 1 teaspoon sugar
· ¼ teaspoon black pepper
· ¼ cup red onion, very thinly sliced
· Optional additions: 1-2 tablespoons of mayonnaise for extra creaminess, a pinch of garlic powder, or fresh chives.
Instructions
Step 1: Draw Out Moisture (The Key Step!)
- Place the thinly sliced cucumbers in a colander over a bowl or in the sink. Toss them with 1 teaspoon of salt.
- Let them sit for at least 30 minutes, or up to 1 hour. This process draws out a significant amount of water, which prevents your salad from becoming a soupy mess.
- After they have sat, rinse the cucumbers thoroughly under cold water to remove the excess salt. Pat them completely dry with a clean kitchen towel or several paper towels. Squeeze gently to remove any remaining moisture.
Step 2: Make the Creamy Dressing
- In a large bowl, whisk together the sour cream, vinegar, fresh dill, sugar, and black pepper until smooth.
Step 3: Combine and Chill
- Add the dried cucumber slices and the thinly sliced red onion to the dressing. 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 beautifully.
Step 4: Serve
- Give the salad 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 Perfect Cucumber Salad
· Cucumber Choice: English (hothouse) cucumbers are ideal because they have fewer seeds and thinner skins. If using garden cucumbers, you may want to peel them and scoop out the seeds with a spoon.
· Don’t Skip the Salting: This is the most important step for a crisp, non-watery salad. If you skip it, the cucumbers will release their water into the dressing and dilute it.
· Make it Ahead: This salad is perfect for making ahead! It will keep well in the refrigerator for up to 2 days. It may release a little more liquid over time, so you can drain it off or give it a good stir before serving.
· Variations:
· Radish Addition: Add ¼ cup of thinly sliced radishes for a peppery crunch.
· Dill Pickle Twist: Add 2 tablespoons of finely chopped dill pickle for an extra tangy punch.
· Lighter Version: Use all Greek yogurt instead of sour cream.
· Herbaceous: Add 1 tablespoon of fresh chopped chives or parsley.
Enjoy this cool, creamy, and refreshing classic!