Creamy Cucumber Salad
A summer staple, this creamy cucumber salad boasts a crunchy texture and tangy, rich flavor.
Ingredients
- 2 English cucumbers (also called hothouse cucumbers)
- ½ medium red onion, finely sliced (about ⅔ cup)
- ¾ teaspoon salt
- ½ cup sour cream
- ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 tablespoons white wine vinegar
- ⅓ cup chopped fresh dill
- ¾ teaspoon sugar
- ½ teaspoon freshly ground black pepper, to taste
Instructions
- Cut the cucumbers in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with the salt and let sit in the sink for at least 30 minutes, until the water drains out.
- Meanwhile, make the dressing: In a medium bowl, combine the sour cream, mayonnaise, white wine vinegar, dill, sugar, and black pepper and mix well.
- When the cucumbers and onions are ready, release any excess water by tapping the colander several times on the base of the sink, then use a large wad of paper towels or clean dish towel to pat the vegetables dry. Add the vegetables to the dressing and toss well. Cover and chill until ready to serve.
- Make-Ahead Instructions: The salad can be made and stored in an airtight container in the refrigerator up to 1 day ahead of serving.
Nutrition Information
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- Per serving (6 servings)
- Calories: 126
- Fat: 11 g
- Saturated fat: 3 g
- Carbohydrates: 6 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 336 mg
- Cholesterol: 14 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.