Ingredients
Equipment
Method
- Start by washing your cucumbers thoroughly. For best results, thinly slice them using a mandoline slicer or a sharp knife. If your cucumbers have large seeds, you can scoop them out with a spoon before slicing. Place the sliced cucumbers in a colander set over a bowl. Sprinkle them with about 1/4 teaspoon of salt and let them sit for about 10-15 minutes. This step draws out excess moisture, preventing your salad from becoming watery.2 large cucumbers, 1/4 teaspoon salt
- In a medium mixing bowl, combine the sour cream and mayonnaise. Add the chopped fresh dill, chopped chives, white vinegar, and sugar. Stir well until all the ingredients are thoroughly mixed and the dressing is smooth and creamy.1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons fresh dill, 1 tablespoon fresh chives, 1 tablespoon white vinegar, 1 teaspoon sugar
- Taste the dressing and add salt and pepper as needed. Remember that the cucumbers have already been lightly salted, so adjust accordingly. You can also add a bit more sugar if you prefer a sweeter dressing, or more vinegar for a tangier flavor.1/2 teaspoon salt, 1/4 teaspoon black pepper
- Gently pat the sliced cucumbers dry with paper towels to remove any remaining moisture. Add the patted-dry cucumber slices to the bowl with the creamy dressing. If you’re using red onion, add it now.2 large cucumbers, 1/4 cup red onion
- Carefully toss the cucumbers in the dressing until they are evenly coated. Be gentle to avoid breaking the cucumber slices.2 large cucumbers
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together and the cucumbers to chill, enhancing the refreshing taste of the salad. If you have time, chilling for an hour or longer is even better.
Notes
This salad is best enjoyed within 3-4 days of preparation. It does not freeze well. If the salad releases more liquid, stir gently before serving. Reheating is not recommended.