Loading Video...

Creamy Cucumber Salad

  • Level: Easy
  • Total: 6 hr 10 min
  • Prep: 10 min
  • Inactive: 6 hr
  • Yield: 8 servings
Save Recipe

Ingredients

4 hothouse cucumbers, thinly sliced (3 to 4 pounds)

2 small red onions, thinly sliced in half rounds

Kosher salt

4 cups (32 ounces) plain whole-milk yogurt

1 cup (8 ounces) sour cream

2 tablespoons champagne vinegar or white wine vinegar

1/2 cup minced fresh dill

1 1/2 teaspoons freshly ground black pepper

Directions

  1. Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
  2. Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
  3. When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Creamy Cucumber Salad

Creamy Cucumber Salad

Creamy Dilled Cucumber Salad

Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad