restaurant recipe heirloom

The BEST Creamy Cucumber Salad (Vegetarian, Old Family Recipe)

This Creamy Cucumber Salad is perfect for a BBQ, summer cookout, or potluck dinner. Its sweet, savory, and tangy. Great way to use garden cucs!

The last time my family was in town, I asked my dad for as many family recipes he could remember…. specifically this one! We had a few great recipes for cucumbers growing up (Like THIS Recipe for a Sweet and Tangy Cucumber Salad). He just dictated the below recipe to me, but I tested and it was great! I added the sliced onion to the recipe, because I remember having it that way growing up and it gives the dish a great flavor.

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Whats In This Creamy Cucumber Salad?

3 cucumbers, sliced
1 medium onion, sliced
1 tsp salt
1 tbsp balsamic vinegar
2 teaspoons of seasoning salt
2 teaspoons of pepper
1 cup sour cream (or cashew cream)
1 teaspoon onion powder
1 teaspoon garlic powder
3 teaspoons of fresh dill
1 tbsp of sugar

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How Do I Make These Cucumbers?

  1. Peel the cucumbers, slice thinly, and soak in salted water (1 tsp of salt) for an hour in the fridge.
  2. Drain in a colander and dry the cucs with a towel so all water has been removed. I dried them on a rack with a layer of paper towels. Don’t skip this step, or else the cucumbers will have too much water and the salad won’t be as crisp!
  3. Once dry, add the cucs in the largest mixing bowl you have. Seriously, the largest, you will need the room to mix. Thinly slice an onion until you have large ribbons. Mix with all ingredients together in the bowl, and chill for 2 hours in the fridge before serving.
  4. For a non-dairy version, substitute the sour cream for cashew cream. Soak 1/4 cup cashews in 3/4 cup water for at least 2 hours and blend!

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restaurant recipe heirloom

The BEST Creamy Cucumber Salad (Vegetarian, Old Family Recipe)

This Creamy Cucumber Salad is perfect for a BBQ, summer cookout, or potluck dinner. Its sweet, savory, and tangy. Great way to use garden cucs!
0 from 0 votes
Prep Time 1 hr
Servings 8

Ingredients
  

  • 3 cucumbers sliced
  • 1 medium onion sliced
  • 1 tsp salt
  • 1 tbsp balsamic vinegar
  • 2 teaspoons of seasoning salt
  • 2 teaspoons of pepper
  • 1 cup sour cream or cashew cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 teaspoons of fresh dill
  • 1 tbsp of sugar

Instructions
 

  • Peel the cucumbers, slice thinly, and soak in salted water (1 tsp of salt) for an hour in the fridge.
  • Drain in a colander and dry the cucs with a towel so all water has been removed. I dried them on a rack with a layer of paper towels. Don’t skip this step, or else the cucumbers will have too much water and the salad won’t be as crisp!
  • Once dry, add the cucs in the largest mixing bowl you have. Seriously, the largest, you will need the room to mix. Thinly slice an onion until you have large ribbons. Mix with all ingredients together in the bowl, and chill for 2 hours in the fridge before serving.
  • For a non-dairy version, substitute the sour cream for cashew cream. Soak 1/4 cup cashews in 3/4 cup water for at least 2 hours and blend!
Keyword Family Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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