Ingredients
- Cucumbers: 2 large English cucumbers (or 3-4 medium Kirby or pickling cucumbers)
- Why English or Kirby? English cucumbers have thin skins that don’t require peeling and minimal seeds. Kirby cucumbers also have a great crunch and fewer seeds than standard slicing cucumbers.
- Onion: 1/2 medium red onion (or 1 small sweet onion like Vidalia)
- Why Red or Sweet? Red onion adds a lovely color and a sharper bite, while sweet onions offer a milder flavor. Choose based on your preference.
- For the Creamy Dill Dressing:
- Sour Cream: 3/4 cup, full-fat recommended for richness
- Mayonnaise: 1/4 cup, good quality (like Hellmann’s/Best Foods)
- Fresh Dill: 1/4 cup, finely chopped (plus more for garnish)
- Fresh is best! Dried dill can be used in a pinch (about 1.5 tablespoons), but fresh dill offers unparalleled flavor.
- White Wine Vinegar: 2 tablespoons (or apple cider vinegar, or fresh lemon juice)
- Granulated Sugar: 1 teaspoon (or to taste, balances the acidity)
- Salt: 1 teaspoon for salting cucumbers, plus 1/2 teaspoon for the dressing (or to taste)
- Black Pepper: 1/4 teaspoon, freshly ground (or to taste)
- Optional: Garlic Powder: 1/4 teaspoon for an extra layer of flavor
Instructions
- Prepare the Cucumbers (The Crucial Step for Crunch!):
- Wash the cucumbers thoroughly.
- If using English cucumbers, you can leave the skin on for added color and nutrients. If using other varieties with thicker or waxed skins, you may prefer to peel them, or peel them in stripes for a decorative effect.
- Slice the cucumbers very thinly. A mandoline slicer is highly recommended for uniform, paper-thin slices (around 1/16 to 1/8 inch thick). If using a knife, aim for as thin as you can manage.
- Place the sliced cucumbers in a colander set over a bowl. Sprinkle them with 1 teaspoon of salt and toss gently to distribute.
- Let the cucumbers sit for at least 30 minutes, or up to 1 hour. The salt will draw out excess water, which is key to preventing a soggy salad and ensuring the cucumbers stay crisp. You’ll be surprised how much water is released!
- After 30-60 minutes, gently squeeze the cucumbers (either with your hands, a handful at a time, or by pressing them down in the colander) to remove as much excess liquid as possible. Discard the liquid. Pat the cucumbers dry with paper towels. This step is vital!
- Prepare the Onion:
- Peel the red or sweet onion.
- Slice it very thinly, ideally into half-moons. Again, a mandoline can be helpful here.
- Optional Tip for Milder Onion Flavor: If you find raw onion too pungent, you can soak the thin slices in a bowl of ice water for 10-15 minutes while the cucumbers are salting. Drain well and pat dry before adding to the salad.
- Make the Creamy Dill Dressing:
- In a medium-sized mixing bowl (large enough to eventually hold all the salad ingredients), combine the sour cream, mayonnaise, finely chopped fresh dill, white wine vinegar (or lemon juice), sugar, 1/2 teaspoon salt, and freshly ground black pepper. If using, add the garlic powder.
- Whisk everything together until smooth and well combined.
- Taste the dressing. This is your chance to adjust seasonings. Does it need a bit more salt? A touch more sugar for sweetness, or a splash more vinegar for tang? Perhaps more dill? Adjust to your personal preference. Remember, the flavors will meld and become more pronounced as the salad chills.
- Combine the Salad:
- To the bowl with the creamy dill dressing, add the drained and dried cucumber slices and the thinly sliced onions.
- Gently fold everything together using a spatula or large spoon, ensuring the cucumbers and onions are evenly coated with the dressing. Be careful not to overmix or be too vigorous, as this can break down the cucumbers.
- Chill for Flavor Meld:
- Cover the bowl with plastic wrap or a lid.
- Refrigerate the salad for at least 30 minutes before serving. This chilling time is important for a few reasons:
- It allows the flavors to meld and deepen.
- It ensures the salad is refreshingly cold.
- Ideally, chill for 1-2 hours for the best flavor.
- Serve:
- Just before serving, give the salad a gentle stir.
- Garnish with a little extra fresh dill, if desired, for a beautiful presentation and an extra pop of fresh flavor.
Nutrition
- Serving Size: One Normal Portion
- Calories: 120-150