cucumber salad in a creamy garlic dressing

362 Pinches 6 Photos
Somewhere, PA
Updated on May 22, 2014

If you like garlic, you will love the dressing on this cucumber salad. It better to make it ahead to let the flavors meld...I usually make it the day before...the dressing is great on salads as well. Enjoy!

prep time 15 Min
cook time
method No-Cook or Other
yield 2 cups - 4 - 6 servings

Ingredients

  • 5 - baby cucumbers, sliced thin - i use my mandolin ( if you like a sturdier cucumber after soaking in salt...slice them thicker.
  • 2 teaspoons kosher salt
  • 1/2 - red pepper, diced
  • 2 medium tomatos, - i remove seeds, slice thin and cut into fourths - can chop if you wish
  • 2 - 3 - radishes - sliced thin
  • 2 - 3 - spring onions, sliced thin or 1/4 cup diced red onion
  • DRESSING
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 cloves garlic, minced - i use food processor
  • 1 /4 teaspoon dried basil
  • 1/4 teaspoon ground mustard
  • 1 teaspoon sugar
  • 2 teaspoons white vinegar
  • 1/4 teaspoon each - salt & pepper
  • 2 - 3 tablespoons milk

How To Make cucumber salad in a creamy garlic dressing

  • Step 1
    In a medium bowl, mix all dressing ingredients until smooth. Taste to see if you want to add more seasoning. Cover and chill or even better if sits over night.
  • Step 2
    Place cucumbers in a colander and add 2 tsp kosher salt and toss to coat. Leave drain for 30 minutes...this removes much of the water and won't water down your dressing. After draining, rinse and place in a clean tea towel to dry. Place all prepared vegetables in a bowl and toss.
  • Step 3
    Spoon dressing over the vegetables and toss to coat all cucumbers, as they tend to stick together. I use my fingers, they are your best tools.
  • Step 4
    Refrigerate for at least 2 hours before serving. Enjoy!

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