Creamy Cucumber Salad
This week on Kicked Off But Still Cookin' I make my mom's creamy cucumber salad! The first challenge on Episode 6 revolves around recipe sharing, and this family recipe has made the rounds amongst friends and family for decades.
Growing up in Northeastern Ohio, prepared cold salads played a considerable role in our home - marinated carrots, various bean salads, macaroni salad, beet salads, and this fantastic creamy cucumber salad. My mom would make an enormous bowl of this, loaded to the brim with freshly sliced cucumbers and white onions. There would be a smattering of herbs in it. She would make so much of this that we'd end up sending containers home to neighbors and family alike ~ the whole neighborhood was eating cucumber salad all week.
My take on that salad tightens it up by cubing all the veg, flipping out white onions for red, adding a bit of celery, and taking the herb volume to 11. This recipe pairs *perfectly* with my Grilled Chicken Shawarma and some flatbread.
Creamy, herby, and fresh, this takes me back to summers on the back porch in North Eastern Ohio. Enjoy a taste of my summer!
- 2 English cucumbers, diced
1/2 red onion, diced
1 large celery stalk, diced
8 ounces sour cream, full fat
- 1/4 cup lemon juice
- 3 tablespoons sugar
- 1 teaspoon salt
2 teaspoons fresh dill weed
2 teaspoons fresh tarragon
- 1 teaspoon celery seed
Dice the cucumber, onion and celery into approximately the same size and set aside.
In a medium mixing bowl, combine sour cream, sugar, salt, dill weed, tarragon and celery salt together and whisk until combined.
Add veg to the bowl and fold together to combine.
Place the salad in the refrigerator for at least an hour prior to serving.
The longer this dish sits, the more liquid will be leached from the cucumber, creating this amazing sour cream herb sauce that pairs absolutely perfectly with my grilled chicken shawarma recipe. I also love to use the remainder of this sauce over white fish.