How to Make Creamy Cucumber Salad

Ingredients

• 2 pieces English Cucumber (thinly sliced using a mandolin or sharp knife)
• 1 small Sweet Onion (thinly sliced)
• 1 tablespoon Kosher Salt (for drawing out water from cucumber and onion)
• 1 cup Sour Cream (full‑fat for best creaminess; Greek yogurt can be used instead)
• 2 tablespoons Rice Vinegar (adds tangy brightness)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Fresh Chives (chopped, optional)
• to taste Black Pepper (freshly ground)
• 1/2 teaspoon Additional Salt (for seasoning the dressing)

Instructions

1. Slice Cucumbers

   Using a mandolin or a sharp knife, slice the English cucumbers into thin, even rounds.

   Time: PT5M

2. Slice Sweet Onion

   Thinly slice the sweet onion on the mandolin or with a knife.

   Time: PT3M

3. Salt and Drain

   Place the cucumber and onion slices in a colander, sprinkle with 1 tablespoon kosher salt, toss to coat, and let sit.

   Time: PT5M

4. Rest to Extract Water

   Allow the salted vegetables to sit for about 1 hour, tossing once or twice to ensure even water extraction.

   Time: PT1H

5. Pat Dry

   Transfer the cucumber and onion to a clean kitchen towel or paper towels and pat dry thoroughly.

   Time: PT5M

6. Make Dressing

   In a mixing bowl, combine 1 cup sour cream, 2 tbsp rice vinegar, 2 tbsp chopped fresh dill, 2 tbsp chopped chives, 1/2 tsp additional salt, and black pepper to taste. Whisk until smooth.

   Time: PT5M

7. Combine Salad

   Add the dried cucumber‑onion mixture to the dressing and toss gently until everything is evenly coated.

   Time: PT3M

8. Serve and Garnish

   Transfer the salad to a serving bowl, garnish with a little extra fresh dill and a pinch of black pepper.

   Time: PT2M

Nutrition Facts

Calories

95

Protein

1 g

Carbohydrates

6 g

Fat

8 g

Fiber

1 g