This creamy cucumber and onion salad recipe is the perfect salad or snack to make in the middle of summer. Not only is it cool and refreshing, it is a great recipe to use those fresh picked cucumbers from the garden or market.
In fact, I have a bowl of this salad in my refrigerator nearly all summer long. Crisp slices of cucumbers and onions tossed in a surprisingly light and creamy dressing that is full of flavor.
However what makes this recipe stand out among the others is one secret ingredient. And that secret ingredient is cayenne pepper powder.
Just a little pinch of the hot pepper powder helps to balance out the sweetness in the dressing. But don’t worry, the dressing isn’t hot and spicy.
Unless of course you want it that way and add additional hot pepper powder to the mix. Regardless of how much heat you decide to add to it this recipe truly packs in the flavors of summer.
Fresh cucumbers and onions tossed in a creamy dressing and put in the refrigerator for a cool and refreshing salad, side dish or snack. It is the perfect dish to have in the middle of a hot summer day!
THE INGREDIENTS
Cucumbers
Although you can use any variety of cucumber to make this cucumber and onion salad, I prefer to use English cucumbers. The reason being that they have less seeds than many other varieties and they also have a longer, slightly thinner shape making them easy to cut and eat.
Once you gather the cucumbers you need to decide if you want to peel the outer skin or not. Although not necessary, I prefer to peel, or at least partially peel the cucumbers leaving stripes of green on the skin.
Next it is time to slice the cucumbers into circular “coins” or split the slices in half for a semi-circular shape. Both will give you a large enough piece to grab onto with your fork and get the perfect bite.
Onions
As with cucumbers, there are a few varieties of onions that you use to make this creamy cucumber and onion salad. My preference when making this dish is to use sweet or Vidalia onions.
Vidalia onions add a bit of sweetness and don’t overpower the other flavors in the salad. Vidalia onions contain 12% sweetness, compared to 5% sweetness in standard yellow onions.
Although, the larger the Vidalia onion is in circumference, the sweeter it will be. However if you can’t find Vidalia onions, any sweet variety of onion will work in this recipe.
And if you like the strong flavor of onion, feel free to use a white, yellow or red onion instead. Or if that is all you have and you don’t like the strong pungent taste of onion, tame the flavor by letting them soak in cold water for 30 minutes before adding them to your salad.
Apple Cider Vinegar
The tanginess of the salad comes from the apple cider vinegar. It provides a nice balance from the richness of the mayonnaise and sour cream.
Adding the vinegar also helps to gently thin out the mayonnaise and sour cream, making it easy to coat the cucumber and onions. For a stronger vinegar flavor use white distilled vinegar in place of the apple cider vinegar.
Cayenne Pepper Powder
Once the mayonnaise, sour cream and apple cider vinegar are all mixed together, it is time to add the last, and maybe surprising ingredient: cayenne pepper powder. Just a small pinch will tame down the richness of the dressing without providing too much heat.
However, if you like spicy foods, you can definitely increase the amount of cayenne pepper. Although, be sure to do so lightly at first because the longer the creamy cucumbers and onions have time to sit in the refrigerator, the hotter the dish will become.
Creamy Cucumber and Onion Salad Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
Ingredients:
- 1 large English cucumber
- 1 large Vidalia onion
- 1/4 cup apple cider vinegar
- 1/4 cup of mayonnaise
- 8 oz. sour cream
- 1/4-1/2 teaspoon cayenne pepper powder, more or less to taste
Instructions
1. Peel and cut the cucumber lengthwise. Cut the cucumber in half from top to bottom, making two long pieces. Set the cucumber flat side down on the cutting board and then cut the cucumber in 1/8-1/4 inch slices. Or keep the cucumber whole and slice into thin circles. Place the cucumber slices in an 8 × 8 inch container. Set aside.
2. Next, peel the onion and then cut off the top and bottom. Cut the onion in half and place the flat side down on the cutting board. Slice the onion into thin 1/8 inch sections and then place the sliced onions in the bowl with the cucumbers. Set aside.
3. Prepare the dressing by placing the apple cider vinegar, mayonnaise, sour cream and cayenne pepper powder in a medium size bowl. Then whisk until well combined.
4. Pour the creamy mixture over top of the cucumber and onion mixture and toss to coat. Refrigerate for at least 4 hours to allow time for the flavors to meld together for best results.
Serve cold.
Customizing Your Creamy Cucumber and Onion Salad Dressing
Although the recipe is delicious as written, it can also be customized to your preference. Below I have listed some ways that others have adapted this recipe.
Mayonnaise:
You can use any type of mayonnaise that you prefer. Full fat, reduced fat or even fat free mayo can be used. If you are vegan or allergic to eggs, you can enjoy this recipe using plant based mayonnaise. And for those looking for a healthy alternative use Green Yogurt as a mayo substitute.
Sour Cream:
In place of full fat sour cream, using reduced fat, or fat free sour cream is another alternative. And for those looking for a non-dairy option use plant based sour cream.
Vinegar:
Although I prefer the milder flavor of apple cider vinegar you could use distilled white vinegar or even red wine vinegar in this recipe.
Spices:
If you don’t like the thought of adding cayenne pepper to this recipe, switch it up and add a few springs of dill weed. It adds a light and refreshing flavor to the salad.
This recipe is such an easy one to make and enjoy. It’s also a great way to use your summer vegetable harvest. However, if you prefer a less creamy dressing be sure to try this recipe: Cucumber & Onion Salad.
Need some more recipe ideas for your onions or cucumbers? Try these other great side dishes and appetizers listed below!
- Air Fryer Onion Rings
- Easy Pasta Salad
- Teriyaki Salmon Rice Bowl
- French Onion Chicken
- Fried Onion Dip
Enjoy! Mary
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Creamy Cucumber and Onion Salad
The perfect summer time side dish that includes sliced cucumbers and onions in a cold and creamy sauce with a touch of heat that comes from just a pinch of cayenne pepper powder (optional).
Ingredients
- 1 large English cucumber
- 1 large Vidalia onion (or any variety)
- 1/4 cup apple cider vinegar
- 1/4 cup of mayonnaise
- 8 oz. sour cream
- 1/4-1/2 teaspoon cayenne pepper powder, more or less to taste
Instructions
- 1. Peel the cucumber. Cut the cucumber lengthwise. Set the cucumber flat side down on the cutting board and then cut the cucumber in 1/8-1/4 inch slices (or keep the cucumber whole and make thin rounds).Place the cucumber slices in an 8 x 8 inch container.
- Peel the onion and then cut off the top and bottom. Cut the onion in half and place the flat side down on the cutting board. Slice the onion into thin 1/8 inch slivers. Place the sliced onions in the bowl with the cucumbers. Set aside.
- In a medium bowl, add the apple cider vinegar, mayonnaise, sour cream and cayenne pepper powder. Whisk to combine.
- Pour the creamy mixture over top of the cucumber and onion mixture and toss to coat.
- Refrigerate for at least 4 hours to allow time for the flavors to meld.
- Serve cold.
Notes
- You can substitute reduced fat mayo, fat free mayo, Miracle Whip, or plant based mayo for standard mayonnaise.
- Use an individual serving cup of Greek yogurt in place of the mayo for a healthier version.
- You can use reduced fat, fat free or standard sour cream.
- Although I prefer to use apple cider vinegar, because it has a milder taste, you can substitute distilled white vinegar or even red wine vinegar in this recipe.
I prefer to make this the night before serving so that the flavors have plenty of time to meld together.
Be sure to test this recipe after it has had time in the refrigerator before adding more cayenne pepper. The longer that it sits the stronger the heat.
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 6Amount Per Serving Calories 165Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 26mgSodium 76mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
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