Creamy Cucumber Salad

CATEGORIES: Gluten Free, Salads, Vegetables

Two weeks ago, I kept saying to people, “I can’t believe this is June in Louisiana!” It was warm, even a little hot, but it wasn’t overwhelming or stifling. There was a breeze, the humidity was low, and it really was very pleasant. 

I spoke too soon.

Last week, we went from gorgeous summer weather to “I’m never cooking again why do I have to wear clothes???” Since I’m legally obligated to both wear clothes and feed my children, I’m turning towards all things cold, including this delicious, quick, easy cucumber salad. I love these Sweet and Spicy Cucumbers, but this is a fun alternative.

You’re going to need cucumbers (4 large regular cucumbers or 3 large English cucumbers), a medium red onion, Greek yogurt or sour cream (low-fat is fine, but for best results, skip the fat free), white vinegar, dill weed, a clove of garlic, sugar, kosher salt, and freshly ground black pepper.

If using regular cucumbers, peel them (English cucumbers have thin skin and don’t need to be peeled). Thinly slice them and place in a large bowl. Half the red onion and thinly slice it and add it to the cucumbers.

In a small mixing bowl, whisk together the sour cream or Greek yogurt, vinegar, dill weed, salt, pepper, grated garlic (I use a microplane and it works great), and sugar. The recipe I’m adapting this from uses 1/4 cup of sugar, but that’s too much for me, so I use 2 tablespoons. Taste the dressing as you go and if you’d like it a little sweeter, feel free to add more (up to 2 tablespoons.)

Drizzle it over the cucumbers and onions and toss gently to combine. Cover and chill for at least 1 hour before serving.

Creamy Cucumber Salad
This cool, easy side dish is perfect summer (and the perfect way to use up all those cucumbers in your garden!)
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Ingredients
  1. 4 large cucumbers (or 3 large English cucumbers)
  2. 1 medium red onion
  3. 1 cup sour cream or plain Greek yogurt (low-fat of either is fine, but skip the fat free)
  4. 2 tablespoons white vinegar
  5. 1 tablespoon dill weed
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 clove grated garlic
  9. 2-4 tablespoons sugar (based on personal preference; I don't like it super sweet, but it's traditionally more sweet)
Instructions
  1. If using regular cucumbers, peel them (English cucumbers have thin skin and don't need to be peeled). Thinly slice them and place in a large bowl. Half the red onion and thinly slice it and add it to the cucumbers.
  2. In a small mixing bowl, whisk together the sour cream or Greek yogurt, vinegar, dill weed, salt, pepper, grated garlic, and sugar. Drizzle it over the cucumbers and onions and toss gently to combine. Cover and chill for at least 1 hour before serving.
Adapted from Food.com
Adapted from Food.com
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4 comments

  1. Mmmmmm. This looks delicious. The sweet and spicy cucumbers are my jam, so I can’t wait to try these! Do you have to eat it rather quickly before it gets watery from the cucumbers? Or does it stay creamy for a day or two?

  2. My grandma made these when I was little. LOVE them!! I don’t think she used dill but that sounds wonderful too! Yum!

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