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Creamy Cucumber Salad

Matthew Accarrino
This cool and reviving summer salad goes nicely with grilled meats or fish
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 3
Calories 320 kcal

Ingredients
  

  • 2 large cucumbers peeled and thinly sliced
  • 1 sweet onion thinly sliced
  • 1 tablespoon sea salt
  • 1 ½ cups mayonnaise or more to taste
  • 2 tablespoons vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper

Instructions
 

  • Mix cucumbers, onion, and salt together in a bowl. Cover with plastic wrap and let sit for 15 to 30 minutes.
  • Turn cucumber mixture into a colander set over a basin or in a sink. Let drain, stirring regularly, until most of the liquid and salt has drained, 15 to 30 minutes. Transfer drained cucumber mixture to a large basin.
  • Whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper for dressing together in a bowl until smooth. Pour over cucumber mixture and toss till coated.
  • Pour over cucumber mixture and toss till coated.
  • Cover with plastic wrap and chill for 1 to 2 hours before serving.

Notes

Salting the cucumber allows the cucumber to ooze some liquid. If you are in a hurry, you can omit this step.