Description
A simple, no-cook creamy cucumber salad designed for kids to help make. It features a sweet-tangy dressing with mayo and sour cream, requiring zero heat and minimal prep time for a refreshing summer side dish.
Ingredients
Scale
- 3 large English cucumbers (about 2 lbs / 900g)
- 1/2 cup (120g) full-fat mayonnaise
- 1/4 cup (60g) full-fat sour cream
- 2 tablespoons (30ml) white distilled vinegar
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon fine sea salt (plus extra for salting cucumbers)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Wash cucumbers thoroughly. Slice into thin rounds or half-moons. Place in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 15-20 minutes to draw out excess water.
- In a medium bowl, combine mayonnaise, sour cream, white vinegar, sugar, and black pepper. Whisk vigorously until smooth and sugar is dissolved.
- Drain the liquid from the cucumbers. Optionally pat dry with a paper towel for extra crispness.
- Transfer drained cucumbers to the bowl with the dressing. Add fresh dill if using.
- Gently fold the dressing into the cucumbers using a plastic spatula until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed. Serve cold.
Notes
English cucumbers are preferred for their thin skin and mild flavor. If using standard cucumbers, peel and seed them. Salting the cucumbers beforehand is crucial to prevent a watery salad. This recipe is naturally gluten-free but check labels on mayo and vinegar if strict adherence is needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 7
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
Keywords: cucumber salad, kids cooking, no cook recipe, summer salad, creamy salad, easy side dish, gluten-free