Creamy Cucumber Salad – a delicious recipe with cucumbers, kosher salt, sour cream, white balsamic vinegar, extra-virgin olive oil, mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Using a Japanese mandolin or a sharp knife, thinly slice the cucumbers about 1/16-inch thick.
2
Place the sliced cucumbers in a large colander and toss well with 1 teaspoon kosher salt.
3
Place the colander over a large bowl and allow the cucumbers to sit and begin to drain for 10 minutes.
4
Meanwhile, whisk together the sour cream, white balsamic vinegar, olive oil, mint, chives and the remaining 1/8 teaspoon salt in a large bowl.
5
Set aside.
6
Using your hands or a rubber spatula, squeeze or press out the excess water from the cucumbers.
7
It is best to work in small batches to extract as much water as possible.
8
Add the squeezed cucumbers to the sour cream dressing.
9
Using a rubber spatula, toss the cucumber in the dressing until well coated, and serve.
105
kcal
Calories
10
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 English cucumbers, peeled, 1 1/8 teaspoons kosher salt, 1/4 cup sour cream, 2 tablespoons white balsamic vinegar, and more.
Yes, Creamy Cucumber Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
