Creamy Cucumber Salad Recipe
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This German cucumber salad is easy, creamy and good. The cucumbers crunch under a coating of sauce that reminds me very much of tzatziki sauce (and I could put that stuff on anything!). Creamy Cucumber Salad is also very similar in flavor to our creamy cucumber and tomato salad which we’re crazy about.
This salad is great any time of year but is especially delicious with fresh garden-grown cucumbers. You’ll be surprised how simple the ingredients are; staples in most refrigerators. Side note – you should rinse, dry, chop and freeze dill while it’s in season, abundant and inexpensive so you can enjoy it all winter long.
Cucumber Salad Recipe Tips:
*For best results, add the creamy sour cream dressing to the cucumber salad just before serving.
*Fresh lemon juice works best.
*I’ve tested plain Greek yogurt and it works (although not quite as good), just omit lemon juice if using.
Ingredients for the Creamy Cucumber Salad:
1 1/2 lbs cucumbers (2 english cucumbers or 7-10 small ones)
1/2 medium purple or yellow onion, thinly sliced
1 Tbsp fresh or frozen dill, chopped
3/4 cup sour cream (reduced fat is ok)
1/2 Tbsp fresh lemon juice (from 1/2 small lemon)
1 large or 2 small garlic cloves, pressed
1/2 tsp sea salt and pinch black pepper, or to taste
How to Make German Cucumber Salad:
1. In a small bowl, combine 3/4 cup sour cream, 1/2 Tbsp lemon juice, 2 pressed garlic cloves, 1 Tbsp dill, 1/2 tsp salt or to taste and a pinch of pepper. Stir and set aside while prepping salad.
2. Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.