Creamy Cucumber Salad Recipe

Creamy Cucumber Salad Recipe

• Prep time: 15 minutes

• Chilling time: 30 minutes (optional, for best flavor)

• Servings: 4

Ingredients

The Base:

• 2 large English cucumbers: Sliced into thin rounds (English cucumbers have thinner skin and fewer seeds).

• 1/2 small red onion: Thinly sliced into half-moons.

The Dressing:

• 1/2 cup sour cream (or Greek yogurt for a lighter version).

• 2 tablespoons mayonnaise.

• 1 tablespoon white vinegar or apple cider vinegar.

• 1 tablespoon fresh dill (chopped) or parsley (as seen in the image).

• 1 teaspoon sugar (to balance the acidity).

• 1/2 teaspoon garlic powder.

• Salt and black pepper to taste.

Garnish:

• A pinch of paprika (for color).

• Extra fresh herbs.

Instructions

1. Prepare the Cucumbers: If you prefer a less watery salad, place the sliced cucumbers in a colander, sprinkle with a little salt, and let them sit for 10 minutes. Pat them dry with a paper towel before mixing.

2. Whisk the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, vinegar, sugar, garlic powder, and herbs. Whisk until the dressing is smooth and creamy.

3. Combine: Add the sliced cucumbers and red onions to the bowl. Toss gently until every slice is thoroughly coated in the dressing.

4. Season: Taste and add salt, black pepper, and a dash of paprika.

5. Chill: For the best results, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and the cucumbers to become slightly marinated.

6. Serve: Give it a final toss before serving. Top with fresh parsley or dill for a vibrant look.

Pro Tips for Success

• Vinegar Swap: If you want a brighter citrus note, swap the vinegar for fresh lemon juice.

• Texture: Keep the cucumber skins on for extra color and nutrients, or peel them in “stripes” for a decorative look.

• Storage: This salad is best eaten the day it is made, as cucumbers release water over time, which can thin the dressing.