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Crunchy Cucumber Salad

Crunchy Cucumber Salad

This Crunchy Cucumber Salad is a simple, yet incredibly satisfying, side dish that delivers a burst of freshness with every bite. Perfect for potlucks, barbecues, or just a light weeknight meal, this recipe is guaranteed to become a go-to for its ease and delightful flavor.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large cucumbers thinly sliced (about 6 cups)
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Equipment

  • Large mixing bowl
  • Medium-sized bowl
  • Colander
  • Paper towels

Method
 

  1. Wash the cucumbers thoroughly. For the best crunch, leave the skins on or peel them in alternating strips. Slice the cucumbers thinly, aiming for uniform thickness. If your cucumbers have large seeds, you can scoop them out with a spoon before slicing. Place the sliced cucumbers in a large mixing bowl. Add the thinly sliced red onion to the same bowl.
    4 large cucumbers, 1/2 cup red onion
  2. To enhance the crunch and prevent the salad from becoming watery, you can lightly salt the cucumbers and onions and let them sit for about 15-20 minutes. This process draws out excess moisture. After the resting period, drain the vegetables thoroughly in a colander and gently pat them dry with paper towels. This step is crucial for maintaining the salad's crisp texture. If you're short on time or prefer a less intense cucumber flavor, you can skip this salting step.
  3. In a separate medium-sized bowl, whisk together the sour cream and mayonnaise until smooth and well combined. Add the white vinegar, granulated sugar, salt, and black pepper. Continue whisking until the sugar is dissolved and all the ingredients are fully incorporated. Taste the dressing and adjust the seasonings as needed; you might want a little more sugar for sweetness or a touch more vinegar for tang.
    1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the chopped fresh dill and parsley to the bowl with the prepared cucumbers and onions. Pour the creamy dressing over the vegetable mixture. Gently toss everything together until the cucumbers and onions are evenly coated with the dressing. Ensure all the fresh herbs are distributed throughout the salad.
    1/4 cup fresh dill, 1/4 cup fresh parsley, 4 large cucumbers, 1/2 cup red onion
  5. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate the Crunchy Cucumber Salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully and the dressing to slightly thicken, enhancing the overall taste and texture. For the best flavor, serve chilled.

Notes

Properly storing your Crunchy Cucumber Salad will ensure its delightful crunch and fresh flavors last. Store any leftover Crunchy Cucumber Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2-3 days. This salad is not ideal for freezing and is best enjoyed fresh.