Cut the red onion in the same way as above. Put both in your serving bowl, separating the onion layers with your fingers. Cover with plastic wrap and refrigerate while you clean and prepare your dressing.
Mix the dressing ingredients together and be sure to taste to see if you want to adjust anything.
Gently toss the salad with the dressing, making sure to coat all the cucumber slices. You may have to separate the slices with your fingers if they stick together. Chill until ready to serve.
The salad keeps for 2 days, refrigerated.
Frequently Asked Questions and Variations of Cucumber Salad
Do you salt and drain your cucumbers first?
- No, I don’t feel like it’s necessary for this cucumber salad, particularly when I’m using English cucumbers which tend to be less watery. If you are concerned, you can drain the cucumber on paper towels after slicing.
How far in advance can I make this salad?
- Feel free to do this several hours in advance, but not a full day in advance. If you need to make it the day before, I recommend keeping the dressing separate and tossing it into the salad a couple of hours before serving.
I don’t care for dill, what else can I use?
- You can use fresh mint or fresh parsley in the cucumber salad. You can also try tarragon, basil, or thyme.
Can I add other ingredients to Creamy Cucumber Salad?
- Yeah, how about cherry tomatoes, corn, bell peppers, or feta?
Is Cucumber Salad Healthy?
- Yes, cucumbers are low in calories and a good source of hydration due to their high water content. They also provide essential vitamins and minerals, such as vitamin K, vitamin C, and potassium. Consider substituting Greek yogurt for sour cream in this recipe for additional health benefits.
