Creamy Cucumber Salad
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Try Creamy Cucumber Salad during the hot summer months. Fresh cucumbers, sweet onions, and green bell peppers in a yummy Ranch Dressing. A perfect salad when garden cucumbers are growing out your ears!
(Post updated with new photos on 10/2/23.)
I like the creaminess of this salad. And the ranch dressing. Is there anyone who doesn’t like Ranch Dressing? I use so much ranch dressing mix that I now buy it in a container. It’s less expensive than the individual packets. Or I make a homemade version that is very close to the brand. See my Homemade Ranch Dressing Mix Here.
If you don’t have the joy of growing cucumbers in your garden, shop at a local farmer’s market. If that doesn’t work, when shopping look for slim cucumbers that are straight. Seedless if you can find them. Or try English Cucumbers. You know, the long ones wrapped in cellophane.
I partially peel my cucumbers, leaving small strips of peel on them, just enough to give them a little variation in color. Here in the US the peels on store-bought cucumbers are thick and tough. If you’re using a garden variety you won’t notice this as much.
More Garden Recipes to Enjoy
- Sweet Cucumbers and Onions
- Mediterranean Garden Vegetable Salad
- Garden Cucumber Tomato Salad
- Baked Italian Zucchini Boats
Ingredients for Creamy Cucumber Salad
(See the full recipe at the bottom of this post.)
- large cucumbers (2 of them)
- sweet onion
- green pepper
- sour cream
- cider vinegar
- granulated sugar
- Ranch Dressing Mix (See my Recipe Here.)
- kosher salt
- freshly ground black pepper
Instructions for Making This Recipe
Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Partially peel the cucumbers with a vegetable peeler.
Using a large cutting board, remove the ends of the cucumbers. Slice the cucumbers, into 1/4″ rounds.
When it comes to garden cucumbers, I’ve learned to always test the ends of the cucumbers for bitterness before using any in my recipes. Oftentimes, here in Kansas, the cucumbers turn bitter when the temperatures get too hot. However, I have noticed there are cucumber varieties that will tolerate the heat better, and that has been a welcome change.
To test the cucumbers, simply carve off a small piece from the sliced ends and taste it for bitterness. You will not want a very big piece–just in case it’s succumbed to the heat. And if you do find one that is bitter, spit it out as soon as you can!
Chop the sweet onion, and green peppers. Place in a medium mixing bowl.
Assemble the Salad
Using a glass measuring cup or bowl, mix together the sour cream, cider vinegar, granulated sugar, and Ranch Dressing Mix.
Season with kosher salt and freshly ground black pepper. Whisk to combine.
Pour the dressing over the vegetables and carefully stir with a rubber spatula until combined.
Transfer the salad to a pretty serving bowl. Cover with plastic wrap and chill for 1-2 hours. This recipe will serve 4-6 people.
Creamy Cucumber Salad
- 2 large cucumbers peeled and sliced thin
- 1 large onion sliced
- 1 large green pepper chopped
- Gather the ingredients so that you have everything close at hand on the counter or table.
PREPARE THE INGREDIENTS
- Partially peel the cucumbers with a vegetable peeler.
- Using a large cutting board, remove the ends of the cucumbers. Slice the cucumbers, into 1/4″ rounds.
- Slice the sweet onion, and dice the green peppers. Place in a medium mixing bowl.
Assemble the Salad
- Using a glass measuring cup, mix together the sour cream, cider vinegar, granulated sugar, Ranch Dressing Mix, kosher salt and freshly ground black pepper.
- Pour the dressing over the vegetables and carefully stir with a rubber spatula until combined.
- Transfer salad to a serving bowl. Cover the dish and chill for 1-2 hours. Serves 4-6.