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5 from 3 votes

Cucumber Salad

Fresh, light and tasty, this Cucumber Salad is perfect to serve on hot summer days! It pairs well with many proteins and great for picnics.
Prep Time15 minutes
Cook Time0 minutes
Passive Time1 hour
Total Time1 hour 15 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Salads & Dressings, Vegetables & Sides
Cuisine: International
Keyword Gluten Free, Healthy, Kids Recipes, Light Meal, Low Sodium/No Sodium, Summer Food, Vegetables

Ingredients

  • 1/4 cup light sour cream
  • 1/4 cup Miracle Whip®
  • 1 1/2 tbsp. fresh dill, chopped tips & tricks
  • 1 tbsp. white vinegar
  • 1/2 tsp. powdered sugar tips & tricks
  • ground Himalayan pink salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 cups English cucumbers, thinly sliced
  • 1/2 cup red onions, thinly sliced (Lyonnaise cut) tips & tricks

Directions

  • In a bowl, add sour cream, Miracle Whip®, dill, vinegar, sugar, salt and pepper; stir until well combined and set aside.
  • Using a mandolin, slice cucumbers thinly and set aside. Slice onions thinly and halve the slices.
  • In a large bowl, combine cucumbers and onion slices. Pour half of the dressing over and stir well until the veggies are well coated. Slowly add more dressing to reach desired consistency.
  • Cover and transfer to the refrigerator for at least 1 hour before serving.