There’s nothing quite like a classic creamy cucumber salad to cool you down on a hot summer day. This recipe is a timeless favorite, balancing crisp, refreshing cucumber with a tangy, luscious sour cream dressing. It’s the effortlessly elegant side dish that steals the show at every potluck, picnic, and backyard barbecue. Forget watery, bland salads; our method ensures every bite is packed with flavor and the perfect crunch. Let’s dive into this simple, yet spectacular, summer staple!
Ingredients
• 3½ pounds / 1.6 kg cucumbers, such as Kirby or English
• 1 tablespoon / 15 g coarse salt, plus more to taste
• ½ cup / 120 g full-fat sour cream
• 2 tablespoons / 30 ml fresh lemon juice
• 1 teaspoon / 4 g granulated sugar
• 1 tablespoon / 3 g fresh dill, finely chopped (optional)
Instructions
1. Prepare the Cucumbers: Peel the cucumbers, slice them in half lengthwise, and scoop out any large seeds with a spoon. Slice the cucumbers into paper-thin rounds (a mandoline works wonders here!). Place the slices in a colander set over a bowl, toss thoroughly with 1 tablespoon of salt, and let them drain for at least 30 minutes to an hour.
2. Squeeze Out Excess Water: Working in batches, take handfuls of the salted cucumber slices and gently squeeze them between your palms to remove as much liquid as possible. This step is key to a creamy, not watery, salad. Place the squeezed cucumbers in a large, dry bowl.
3. Mix and Combine: In a separate small bowl, whisk together the sour cream, fresh lemon juice, and sugar until smooth. Pour this dressing over the cucumbers, add the optional fresh dill, and toss gently until every slice is evenly coated.
4. Chill and Serve: Taste the salad and add a tiny pinch more salt if needed. For the best flavor, cover and chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Nutritional Information
• Serving Size: 1 of 8 servings
• Calories: 65kcal
• Carbohydrates: 8g
• Protein: 2g
• Fat: 4g
• Sodium: 350mg (Note: This is an estimate and will vary based on the amount of salt used and liquid drained.)
Pro Tips
• for the Perfect Salad
• The salting and draining step is non-negotiable! It draws out excess moisture, concentrates the cucumber flavor, and ensures your salad stays crisp and creamy.
• For perfectly uniform, paper-thin slices, a mandoline slicer is your best friend. It ensures a consistent texture and a more elegant presentation.
• Use English or Persian cucumbers for the best results. They have thinner skin and fewer seeds, resulting in a less watery, more flavorful salad.
• For a tangier flavor, substitute the sour cream with full-fat Greek yogurt. You can also add a pinch of white pepper or a finely minced shallot for extra depth.
FAQ
Q: Can I make this creamy cucumber salad vegan
A: Absolutely. To make this recipe vegan, simply substitute the full-fat sour cream with your favorite plant-based sour cream or a thick, unsweetened dairy-free yogurt, such as coconut or cashew yogurt. The texture and tangy flavor will be wonderfully similar.
Q: How can I add more protein to this vegetarian salad
A: To make this a more substantial vegetarian dish, you can add a can of rinsed and drained chickpeas or white beans. For extra crunch and protein, consider sprinkling in some toasted sunflower seeds or crumbled firm tofu just before serving.
Q: How long does this vegetarian cucumber salad last in the fridge
A: For the best texture and crispness, this salad is best enjoyed within 24-48 hours. While the salting step removes a lot of water, cucumbers will continue to release moisture over time. Store it in an airtight container in the refrigerator to maintain its freshness.
Q: Is there a lower-fat vegetarian alternative to sour cream
A: Yes, for a lighter version that’s still creamy and delicious, you can use full-fat or low-fat Greek yogurt as a direct substitute for the sour cream. This will also add a bit more protein to the dish while keeping it perfectly vegetarian.
