Creamy Cucumber Salad - The Perfect Summer Side Dish - Steph’s Stove

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein.

cucumbers

🥗Healthier: English cucumbers

💰Cheaper: regular cucumbers

English cucumbers have fewer seeds and a thinner skin.

Wash the cucumbers thoroughly.

Peel the cucumbers using a vegetable peeler.

Cut the ends off the cucumbers and slice them into small bite-sized pieces, about a quarter of an inch thick.

Place the cucumber slices in a bowl and add 1 teaspoon of fine sea salt and 1 teaspoon of white vinegar.

Mix the cucumbers with the salt and vinegar to allow excess moisture to come out.

Let the cucumbers sit for 20 to 30 minutes to marinate and release liquid.

After marinating, place the cucumbers in a colander and rinse them thoroughly with cool water.

Let the cucumbers drain in the colander for about 20 to 30 minutes.

Spread the cucumbers on paper towels to remove any remaining moisture.

In a separate bowl, mix together 1/4 cup of sour cream, 1/2 cup of mayonnaise, and 1 teaspoon of dill weed.

Pour the dressing over the cucumbers and mix well to combine.

Add black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens