I Made 3 Cucumber Salads (Creamy, Marinated, and Asian)

Ingredients

• 2 pieces Cucumber (regular cucumbers, peeled, thinly sliced)
• 1 tablespoon Kosher Salt (to draw out moisture from cucumbers)
• 1/2 cup Mayonnaise (full‑fat, room temperature)
• 2 teaspoons Granulated Sugar (balances the saltiness)
• 1 tablespoon White Vinegar (adds tanginess)
• 2 tablespoons Fresh Dill (chopped)
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Fresh Dill (for garnish) (chopped, optional)
• 1 teaspoon Cracked Black Pepper (for garnish, optional)

Instructions

1. Slice and Peel Cucumbers

   Peel the cucumbers, then slice them thinly (about 1/8‑inch thick) using a sharp knife or mandoline.

   Time: PT5M

2. Salt the Cucumbers

   Place the sliced cucumbers in a bowl, sprinkle with 1 tablespoon kosher salt, toss to coat, then cover with plastic wrap and let sit at room temperature for 30 minutes.

   Time: PT30M

3. Drain and Rest

   After 30 minutes, transfer the cucumbers to a colander, press gently to remove excess liquid, then let them sit for an additional 15 minutes to finish draining.

   Time: PT15M

4. Prepare the Creamy Dressing

   In a separate mixing bowl, combine 1/2 cup mayonnaise, 2 teaspoons sugar, 1 tablespoon white vinegar, 2 tablespoons chopped fresh dill, 1/2 teaspoon garlic powder, and 1 teaspoon freshly ground black pepper. Whisk until smooth.

   Time: PT5M

5. Toss and Garnish

   Add the drained cucumbers to the dressing, toss gently to coat evenly. Transfer to a serving dish, sprinkle with extra chopped dill and a pinch of cracked black pepper.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

9 g

Fiber

1 g