This Creamy Cucumber Salad recipe is incredibly easy and the taste is out of this world. Make this summer side dish for your next cookout, picnic or pot lucks. It doesn’t get much better than this easy BBQ salad!
There is no reason to spend a lot of money on these amazing side dishes. You can make it at home incredibly easily and for a fraction of the cost.
This simple summer side dish ranks right up there with my lemony macaroni salad and fresh corn salad.
For something different, serve this cucumber salad with sloppy joe burgers or hot dogs with homemade hot dog chili and wash it all down with a homemade mango sangria.
What Makes Amish Cucumber Salad Different?
Amish cucumber salads differ from your traditional cucumber salad in three ways: its method of preparation, the dressing, and the simple ingredients used (sooo, pretty much in every way!). The dressing doesn’t contain any mayonnaise or sour cream but instead, relies on a vinegar-based dressing that is lightly seasoned with salt, sugar, and occasionally, dill. The sugar balances out the acids in the dressing. The cucumber is peeled then mixed with the dressing. It is refrigerated overnight (or, at least several hours) to let the flavors mingle. This recipe holds true to much of what makes an Amish salad special except for the addition of sour cream in the dressing.
What sort of cucumbers should I use?
I like using regular cucumbers for this recipe. You can use any type of cucumbers that you have on hand like pickling cucumbers or English cucumbers.
How To Store Creamy Cucumber Salad
Put the salad in an airtight container and put it in the fridge for up to 3 days. Any longer than that and the cucumbers will release excess liquid and the salad will get soggy. When you want to eat it some more, give it a good stir.
Creamy Cucumber Salad
Ingredients
- 3 to 4 medium cucumbers peeled and thinly sliced
- Salt
- 1 small sweet red onion thinly sliced
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon freshly snipped chives
- 2 teaspoons freshly snipped dill
- 1/4 teaspoon black pepper
Instructions
- Prepare a large baking sheet with layers of paper toweling.
- Peel and thinly slice cucumbers with a mandoline grater.
- Next, you will remove some of the excess moisture from the cucumbers. Create a single layer of sliced cucumbers on the paper towels. Sprinkle with salt. Add another layer of paper towels before repeating cucumbers.
- Press the top of the paper towels to remove any excess water. Transfer sliced cucumbers to a bowl. Add the sliced onions.
- Refrigerate for 3-4 hours.
- Mix together the sour cream,vinegar, chives, dill, and black pepper. Add to cucumbers and toss to coat.
- Serve immediately.
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