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+ servings
restaurant recipe heirloom

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

Homestead Herbivore
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!
5 from 1 vote
Prep Time 1 hour
Servings 8

Ingredients
  

  • 3 cucumber sliced
  • 1 sweet onion sliced
  • 1 tsp Sea Salt
  • 1 tbsp balsamic vinegar
  • 2 teaspoons Sea Salt
  • 2 teaspoons Black 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!
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