Description
Dad’s Creamy Cucumber Salad is a refreshing and crunchy side dish featuring thinly sliced cucumbers and sweet onions tossed in a creamy, tangy dressing made with mayonnaise, vinegar, and aromatic spices. The salad is salted and drained to remove excess moisture, resulting in a crisp texture perfect for warm weather meals or as a complement to grilled dishes.
Ingredients
Scale
Vegetables
- 2 large cucumbers, peeled and thinly sliced
- 1 sweet onion, thinly sliced
Seasoning
- 1 tablespoon sea salt
Dressing
- 1 1/2 cups mayonnaise, or more to taste
- 2 tablespoons vinegar
- 1 tablespoon white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Salt the Vegetables: Mix the thinly sliced cucumbers, sweet onion, and sea salt together in a large bowl. Cover the bowl tightly with plastic wrap and leave it at room temperature for 30 minutes to draw out excess water, which helps achieve a crispier salad.
- Drain the Vegetables: Transfer the salted vegetable mixture to a colander set over a sink or bowl. Let it drain for about 30 minutes, stirring gently a few times to remove as much liquid as possible. After draining, transfer the vegetables back into a large bowl.
- Prepare the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, vinegar, white sugar, dried dill weed, garlic powder, and ground black pepper until the dressing is smooth and fully combined.
- Combine and Toss: Pour the prepared dressing over the drained cucumber and onion mixture. Stir thoroughly to ensure every piece is well coated with the creamy dressing.
- Chill Before Serving: Cover the salad bowl with plastic wrap and refrigerate for at least 2 hours. Chilling melds the flavors and enhances the salad’s refreshing qualities.
Notes
- Peeling the cucumbers is optional; leave skin on if you prefer more color and texture.
- Adjust the amount of mayonnaise based on your preferred creaminess.
- For extra tang, substitute vinegar with apple cider vinegar or lemon juice.
- This salad is best served fresh within 1-2 days but can be stored in the refrigerator for up to 3 days.
- To make it lighter, use low-fat mayonnaise or Greek yogurt as a substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
