Ingredients
Equipment
Method
- Wash the cucumbers thoroughly. If your cucumbers have tough or bitter skins, you can peel them. For added freshness and to remove excess moisture (which can make the salad watery), you can lightly salt the cucumber slices and let them sit in a colander for about 15-20 minutes, then gently press them dry with paper towels. However, for a quicker salad, you can skip this step, especially if using young, tender cucumbers with edible peels. Slice the cucumbers thinly, aiming for about 1/8-inch thickness. Uniform slices ensure consistent texture and even distribution of the dressing.2 large cucumbers
- Peel the red onion and slice it very thinly. If you find raw red onion too pungent, you can soak the slices in cold water for about 10 minutes before draining, or quickly blanch them in boiling water for 30 seconds and then rinse under cold water. This will mellow out their sharp flavor while retaining their beautiful color and crunch.1/2 medium red onion
- In a medium-sized mixing bowl, combine the thinly sliced cucumbers and red onion. Add the freshly chopped dill and parsley to the bowl. The fresh herbs are crucial for that bright, herbaceous flavor that defines this salad. Gently toss the vegetables and herbs together to distribute them evenly.2 large cucumbers, 1/2 medium red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- In a separate small bowl, whisk together the sour cream (or Greek yogurt), apple cider vinegar, granulated sugar (or honey), kosher salt, and freshly ground black pepper. Taste the dressing and adjust the seasonings as needed. You might prefer a touch more sweetness, tang, or salt depending on your preference. The goal is a balanced dressing that is creamy, slightly sweet, and pleasantly tangy.1/2 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pour the prepared dressing over the cucumber and onion mixture. Gently fold everything together until all the vegetables are well coated with the creamy dressing. Be careful not to overmix, which can bruise the cucumbers.1/2 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 large cucumbers, 1/2 medium red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- For the best flavor experience, cover the bowl and refrigerate the Ridiculously Good Cucumber Salad for at least 20-30 minutes before serving. This allows the flavors to meld together and the cucumbers to absorb some of that delicious dressing. Serve chilled.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Not recommended for freezing.