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Classic Creamy Cucumber Salad – vegetarian recipe
Stav Kogan

Classic Creamy Cucumber Salad

A timeless favorite, this creamy cucumber salad balances crisp, refreshing cucumber with a tangy, luscious sour cream dressing. It's the effortlessly elegant side dish that's perfect for any potluck, picnic, or backyard barbecue.
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Prep Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 serving
Calories: 65
Ingredients Method Nutrition

Ingredients
  

  • 3½ pounds / 1.6 kg (3.53 lb) cucumbers, such as Kirby or English
  • 1 tablespoon (15 g / 0.53 oz) coarse salt, plus more to taste
  • ½ cup (120 g / 4.2 oz) full-fat sour cream
  • 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
  • 1 teaspoon (4 g / 0.14 oz) granulated sugar
  • 1 tablespoon (3 g / 0.11 oz) fresh dill, finely chopped (optional)
  • 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.

Method
 

  1. Prepare the Cucumbers: Peel the cucumbers, slice them in half lengthwise, and scoop out any large seeds with a spoon.
  2. Slice the cucumbers into paper-thin rounds (a mandoline works wonders here!)
  3. Place the slices in a colander set over a bowl, toss thoroughly with 1 tablespoon (15 ml / 0.5 fl oz) of salt, and let them drain for at least 30 minutes to an hour.
  4. 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.
  5. Place the squeezed cucumbers in a large, dry bowl.
  6. Mix and Combine: In a separate small bowl, whisk together the sour cream, fresh lemon juice, and sugar until smooth.
  7. Pour this dressing over the cucumbers, add the optional fresh dill, and toss gently until every slice is evenly coated.
  8. 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.

Nutrition

Calories: 65kcalCarbohydrates: 8gProtein: 2gFat: 4g

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