Can I use regular slicing cucumbers instead of Kirby cucumbers?

Absolutely! Regular slicing cucumbers work well too, though they tend to have more seeds and moisture. I recommend scooping out the seeds before slicing and perhaps giving them extra time in the salt-draining step to ensure your salad isn't watery.

Why is my cucumber salad watery even after salting?

This usually happens if the cucumbers weren't drained thoroughly enough or if the salad has been sitting for some time. Make sure to really shake off excess moisture after salting, and even pat the cucumber slices with paper towels before mixing with the dressing. Also, serve the salad promptly after preparing for best results.

Can I make this dairy-free?

Yes! There are several good plant-based sour cream alternatives available now that work beautifully in this recipe. Coconut yogurt can also work well, though it will add a slight coconut flavor to your salad.

How far in advance can I make this salad?

For optimal texture and flavor, it's best to combine the cucumbers and dressing no more than 2 hours before serving. However, you can prep all components separately up to a day ahead and assemble just before your meal.

Creamy Cucumber Salad Recipe

Description

A creamy cucumber salad that is refreshing, easy to prepare, and packed with tantalizing flavor. It’s perfect for a quick side dish or a light meal!

Ingredients

Units Scale

Cucumber Base

3 to 4 Kirby pickling cucumbers
2 1/2 teaspoons kosher salt (divided)

Dressing

1 cup sour cream
3 tablespoons white vinegar
1/2 teaspoon sugar
1 small clove garlic (minced)
1 tablespoon chopped fresh dill

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Instructions

Prepare the cucumbers: Peel and thinly slice the cucumbers. Sprinkle them with 2 teaspoons of kosher salt and place them in a colander set in the sink. Let the cucumbers sit for about 30 minutes to allow the salt to draw out extra moisture.
Make the dressing: In a medium bowl, mix together the sour cream, remaining 1/2 teaspoon of kosher salt, white vinegar, sugar, minced garlic, and chopped fresh dill until well combined.
Combine and serve: After the cucumbers have drained, lightly shake off any excess moisture. In a large mixing bowl, combine the cucumbers and the prepared dressing. Stir until evenly coated. Cover and refrigerate until serving.

Notes

I prefer using Kirby or pickling cucumbers for this recipe. However, if you choose English cucumbers, you will need 2 large ones.
This dish is best served shortly after being made. Although salting the cucumbers removes some moisture, the dressing may become watery if left for too long.

Nutrition

Serving Size: 1 serving