Description
A crisp, cool, and refreshing gluten-free side dish that balances tangy, creamy, and crunchy flavors. Ready in just 15 minutes of active time, this salad is perfect for BBQs, potlucks, or lazy weeknight dinners.
Ingredients
- 3 large English cucumbers (about 3 lbs / 1.36 kg), sliced into half-moons
- 1/2 small red onion (about 1/4 cup minced / 30g)
- 1/2 cup fresh dill, chopped (about 30g)
- 1/2 cup (120g) full-fat mayonnaise
- 1/4 cup (60g) sour cream
- 2 tablespoons (30ml) apple cider vinegar
- 1 teaspoon (5g) Dijon mustard
- 1 tablespoon (15g) honey
- 1/2 teaspoon kosher salt (plus extra for salting cucumbers)
- 1/4 teaspoon black pepper
- 1 small garlic clove, minced
Instructions
- Wash cucumbers thoroughly. If using English cucumbers, slice in half lengthwise and then into 1/4-inch half-moon pieces. If using regular cucumbers, peel them first. Place slices in a large mixing bowl.
- Sprinkle sliced cucumbers with 1/2 teaspoon salt. Toss gently and let sit for 10-15 minutes to draw out excess water.
- Drain the liquid from the bowl. Do not rinse the cucumbers unless concerned about saltiness; just ensure they are well-drained.
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, minced garlic, 1/2 teaspoon kosher salt, and black pepper until smooth. Taste and adjust seasoning if needed.
- Pour the dressing over the drained cucumbers. Add the minced red onion and chopped fresh dill.
- Toss everything together gently until cucumbers are evenly coated, being careful not to break the slices.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Before serving, give the salad a good stir and taste again, adding more salt or pepper if necessary. Serve cold.
Notes
Salting the cucumbers is crucial to prevent the salad from becoming watery. If you are in a hurry, you can salt them for just 10 minutes, but 15 is ideal. This salad keeps well in the fridge for up to 3 days, though it may release more liquid over time; simply drain before serving. Do not freeze this salad as the cucumbers will become mushy. For a lighter version, substitute sour cream with Greek yogurt. For a dairy-free option, use vegan mayo or coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 120
- Sugar: 6
- Sodium: 250
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
Keywords: creamy cucumber salad, dill salad, gluten-free side dish, summer salad, no-cook recipe, healthy side, meal prep