Creamy Cucumber Salad
Yield: 6 servings
Calories: 76kcal
Easy creamy cucumber salad recipe that’s perfect for summer barbecues, it’s a wonderfully light side salad to pair with your favorite protein.
Ingredients
Cucumber Salad
- 1 pound (454 g) english cucumber, cut into ⅛" thick slices
- 1 cup (114 g) red onion, cut into ⅛" thick slices
- ¼ cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) honey, or pure maple syrup
- ½ teaspoon (3 g) kosher salt
Dressing
- ⅔ cup (158 ml) sour cream
- 1 tablespoon chopped dill
- 1 teaspoon (5 ml) apple cider vinegar
- 1 teaspoon (5 ml) honey
- ½ teaspoon garlic powder
- ¼ teaspoon (2 g) kosher salt
- ¼ teaspoon black pepper
Special Equipment
Instructions
- Make the Pickling Liquid - In a medium bowl, whisk together ¼ cup apple cider vinegar, water, 1 tablespoon honey, and ½ teaspoon salt.
- Pickle the Cucumbers and Onions - Stir the bowl to combine and allow this mixture to sit for 30 minutes in the refrigerator, stirring halfway through. Thoroughly drain afterward.
- Make the Dressing - In a medium bowl, whisk together the sour cream, chopped dill, 1 teaspoon apple cider vinegar, 1 teaspoon honey, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- To Serve - Add the pickled cucumbers and onions to the sour cream dressing, and stir to combine. Taste and season with more salt and pepper as desired.
Notes
- Recipe Yield: 3 cups
- Serving Size: ½ cup
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 120mg | Potassium: 186mg | Fiber: 1g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
Recipe Link