Rinse lightly and pat dry with a clean towel
Pro Tip: English or Persian cucumbers are best — no need to peel or seed.
Step 2: Make the Dressing
In a large bowl, whisk together:
Mayonnaise
Sour cream (or Greek yogurt)
Vinegar
Sugar
Salt and pepper
Fresh dill (if using)
Taste and adjust — more sugar for sweetness, more vinegar for tang.
Step 3: Combine & Chill
Add cucumbers and red onion to the dressing
Gently toss to coat
Cover and refrigerate at least 1 hour (or up to 4 hours)
Why wait? Chilling lets the cucumbers absorb flavor and keeps them crisp.
Step 4: Serve & Enjoy
Stir before serving
Garnish with extra dill or a sprinkle of paprika
Serve cold with:
Grilled chicken or fish
BBQ ribs
Sandwiches
Or all by itself
Leftovers? They keep for 2–3 days in the fridge — though it’s rarely that long!
Pro Tips for the Best Salad Every Time
Don’t skip the salting step
Prevents watery salad
Use full-fat mayo
Creamier texture, better flavor
Add a splash of lemon juice
Extra brightness
Soak red onion in cold water for 5 mins
Takes the harsh edge off
Make it ahead
Tastes even better the next day
Also, try adding hard-boiled eggs or crispy bacon for a heartier version.
🍽️ Final Thoughts: Sometimes the Best Side Dish Is the One That Feels Like a Hug and a Refresh at the Same Time
We chase bold flavors.
We love spicy, smoky, complex dishes.
But sometimes, all we need is something cool, creamy, and simple.
This creamy cucumber salad is exactly that.
It’s not flashy.
It’s not fancy.
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