cucumber salad

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By Francine Lizotte
from Surrey South, BC

Fresh, light and tasty, this salad is perfect to serve on hot summer days! It pairs very well with many proteins and great for picnics.

serves 4 servings
prep time 15 Min
method No-Cook or Other

Ingredients For cucumber salad

  • 1/4 c
    light sour cream
  • 1/4 c
    miracle whip®
  • 1 1/2 Tbsp
    fresh dill, chopped
  • 1 Tbsp
    white vinegar
  • 1/2 tsp
    powdered sugar
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4 c
    english cucumbers, thinly sliced
  • 1/2 c
    red onions, thinly sliced (lyonnaise cut)
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How To Make cucumber salad

  • 1
    In a bowl, add sour cream, Miracle Whip®, dill, vinegar, sugar, salt and pepper; stir until well combined and set aside.
  • 2
    Using a mandolin, slice cucumber thinly and set aside. Slice onions (Lyonnaise cut) thinly and halve the slices.
  • 3
    In a large bowl, combine cucumbers and onion slices. Pour half of the dressing over and stir well until veggies are well coated. Slowly add more dressing until desired consistency. Cover and transfer to the refrigerator for at least 1 hour before serving.
  • 4
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=8X7GgwfeyyQ
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