Don’t get me wrong: I love fresh cucumbers sliced and chowed. Or sprinkled with salt. Or dipped in homemade ranch. Or with sliced tomatoes.
But sometimes I just need to switch things up and serve my fresh veggies a different way.
My creamy cucumber salad recipe is a wonderful, new way to serve fresh cukes. It is quick and easy. It’s ingredients are commonly stocked in my pantry so I know I don’t have to run to the store to make this salad.
This salad is best if I make it the day before serving because it gives the flavors time to blend. Also, the cucumber juices make the salad creamier after it sits several hours or overnight.
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Creamy Cucumber Salad Recipe
First, I select some larger cucumbers from my garden. Or if they are on sale at Aldi I stock up, too. If my cucumbers are so large that the seeds are unpleasant, I cut the cuke the long way and scrape out the seeds.
Next, I cut off both ends and peel . If you hate skins you can peel them completely. I like the skin so I just partly peel mine. The stripes of skin add a pop of color to the salad.
[This style of peeler is my favorite! I find the bulky ones to be too cumbersome and get in the way.]
Then, I slice the cucumbers very thin. I just use my box grater for this. If I’m doing a huge batch I would pull out my food processor. But I’m too lazy to clean up the food processor, so I do it by hand. You can use a salad shooter, a mandolin or a paring knife. It all works.
I slice part of a small onion. Or a whole onion. I like tons of onions in this dish, but not everyone else does. So I try to reign in my onion. For an extra pop of color, use purple onions. I usually just have yellow onions from my garden so it’s what I use.
I slice my onions the long way because my mom always cuts hers like that for this salad. As a kid this was handy because it made picking out the onions much easier. Back then I liked the flavor of onion, just not onions. Feel free to substitute onion powder here if you have picky kiddos like I was!
After everything is sliced, I mix up the cream sauce. Make sure to mix these ingredients well before pouring them in with the veggies. I’ve made that mistake before and let me say it takes a loooong time to stir honey into slippery cucumbers!
To be honest, if I’m making this for a large crowd I just use store-bought mayonnaise. Buying the avocado or grapeseed oil for that much mayo can break anyone’s bank. Plus, I’d rather not be the one that served a whole crowd raw eggs. For serving at home I gladly make my own mayo.
I also like to use raw apple cider vinegar but white vinegar is fine.
[My mayo recipe is in my free mini cookbook you get when you sign up for my newsletter!]
Lastly, I pour the sauce over the veggies and stir. And stir. And stir. Don’t worry if it doesn’t look super creamy yet. As the salad sits it will make more juices.
I like to store this is my glass Pyrex containers so that the onion doesn’t taint any plastic containers.
And yes, this is a soupy salad so it is best served with a slotted spoon or large fork. Unless you are getting extra fancy and set out salad bowls. Then extra points for you!
Creamy Cucumber Salad
- 5 5-6" Cucumbers
- 1/2 Medium Onion
- 3/4 cup Mayonnaise
- 1/4 cup Honey
- 1 1/2 tbsp Vinegar
- 1/2 tsp Salt
Peel the cucumbers and slice thinly. Peel and thinly slice the onion. Set aside in a bowl big enough to mix.
In a small bowl, combine remaining ingredients for the cream sauce. Mix well with a spoon or whisk.
Pour the cream sauce over the cucumbers and onions. Mix well to coat.
Let this sit in the fridge covered so the flavors can blend and the cucumbers can make more juices. Or serve immediately.
Enjoy this creamy cucumber salad recipe with a picnic or formal dinner!
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