This creamy cucumber and red onion salad is a crisp, cool, and tangy side dish that complements everything from grilled meats to spicy curries. Thinly sliced cucumbers and red onions are tossed in a luscious, herb-infused dressing that’s both refreshing and satisfying. The creamy base—made with sour cream or yogurt—is balanced with vinegar and spices, while fresh herbs add brightness and depth. It’s a simple yet elegant dish that’s quick to prepare and always a crowd-pleaser, especially in warm weather.
🧂 Ingredients:
For the Salad:
- 2 large cucumbers (English or Persian preferred)
- ½ medium red onion
- ½ teaspoon salt (for sweating the cucumbers)
For the Dressing:
- ¾ cup sour cream or plain Greek yogurt
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon sugar (optional, for balance)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- Salt to taste
Optional Garnish:
- Additional chopped dill or chives
- Cracked black pepper
👩🍳 Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly. If using English cucumbers, you can leave the skin on for added texture and color. For thicker-skinned varieties, consider peeling them. Slice the cucumbers thinly—about ⅛ inch thick—using a sharp knife or mandoline for uniform slices.
Place the cucumber slices in a colander and sprinkle with ½ teaspoon of salt. Toss gently and let them sit for 20–30 minutes. This step helps draw out excess moisture, preventing the salad from becoming watery later. After resting, rinse the cucumbers briefly and pat them dry with paper towels.
2. Slice the Red Onion:
Peel and thinly slice the red onion into half-moons. If the onion is particularly pungent, soak the slices in cold water for 10 minutes to mellow the flavor, then drain and pat dry.
3. Make the Creamy Dressing:
In a medium mixing bowl, combine the sour cream (or Greek yogurt), vinegar, sugar (if using), dill, garlic powder, black pepper, and a pinch of salt. Whisk until smooth and well blended. Taste and adjust seasoning as needed—add more vinegar for tang, or more dill for herbal brightness.
4. Combine the Salad:
Add the dried cucumber slices and red onion to the bowl with the dressing. Toss gently until all the vegetables are evenly coated. Be careful not to overmix, as cucumbers can become mushy.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the dressing to thicken slightly. Just before serving, give it a gentle stir and garnish with extra dill or chives and a sprinkle of cracked black pepper.
🍴 Serving Suggestions:
This salad pairs beautifully with grilled chicken, kebabs, fish, or even spicy biryani. It’s also a great addition to picnic spreads, BBQs, or potluck tables. For a lighter meal, serve it alongside toasted pita or naan.
📝 Tips & Variations:
- Make It Vegan: Substitute dairy-based sour cream with a plant-based alternative like cashew cream or vegan yogurt.
- Add Crunch: Toss in a handful of chopped walnuts or sunflower seeds for texture.
- Spice It Up: Add a pinch of cayenne or a few drops of hot sauce to the dressing for a spicy twist.
- Make Ahead: This salad can be made a few hours in advance. Just keep it chilled and stir before serving.
This creamy cucumber salad is proof that simple ingredients can create something truly delicious. Let me know if you’d like a version with yogurt, a vinegar-based twist, or even a South Asian-style raita adaptation!