How do you keep cucumber salad from getting watery?

If you’re worried about your salad becoming watery, you can draw the excess water out through the process of osmosis. To do so, slice the cucumbers using a sharp knife or mandolin . Then, arrange the slices in a single layer in the bottom of a colander , and sprinkle salt on top. Repeat the process by layering the cucumber slices on top of each other and salting them in between. When all the cucumbers have been used, place the colander in a sink or over a large bowl to catch the excess liquid, and set it aside for at least 15-20 minutes. Then, all you have to do is drain the liquid, wipe the sliced cucumbers off with a clean paper towel, and assemble your salad!

Is it okay to cut up cucumbers ahead of time?

Yes, if you want to slice the cucumbers in advance, we recommend wrapping them in a damp paper towel, transferring them to an airtight container, and letting them refrigerate for up to 2-3 days. However, the sooner you use them, the better your salad will taste!

Should I peel cucumber for salad?

No, peeling is not necessary, and doing so removes some of their nutrients and fiber! For this creamy cucumber salad we include an optional step which removes a few strips of peel from the cucumber with a vegetable peeler before slicing it. This is purely for aesthetic reasons so if you choose to skip this step, your salad will still be deliciously perfect.

Can I add extra ingredients?

You bet! Feel free to incorporate whatever you like best or have on hand. For instance, sliced radishes make for a great addition, a sprinkle of feta cheese can help add extra creaminess and calcium, and fresh herbs can be used as a garnish to add color and a bright, herbaceous taste.

Creamy Cucumber Salad (Easy and Dairy Free)

Servings: Serves 8

Ingredients

2 medium English cucumbers (or any variety), very thinly sliced (about 4 cups)
½ teaspoon fine salt
½ small red onion, very thinly sliced (about ½ cup)
⅓ cup Primal Kitchen Whip (may substitute Primal Kitchen Mayo for Whole30 or vegan mayo of choice for vegan)
1 ½ tablespoons apple cider vinegar or white wine vinegar
1 teaspoon honey (omit for vegan and Whole30)
½ teaspoon garlic powder
⅛ teaspoon black pepper
1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)

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Instructions

Wash and dry the cucumbers then cut off the ends. Use a vegetable peeler or paring knife to remove 4-5 strips of the peel, if desired (this step is optional). Slice the cucumber into ¼-inch thick rounds and place in a colander set over a plate.
Sprinkle the sliced cucumbers with the salt, tossing gently. Allow the cucumbers to sit for 20 minutes then pat dry with paper towels or a clean dish towel.
While the cucumbers are resting, combine the whip, vinegar, honey, garlic powder, and black pepper in a medium bowl. Whisk well to combine.
Add the sliced cucumbers, sliced onion, and dill to the bowl and toss well.
Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Serving Size: about ½ cup
Calories: 35
Fat: 2 g
(Sat Fat: 0 g)
Sodium: 120 mg
Carbohydrate: 3 g
(Fiber: 1 g
Sugar: 2 g)
Protein: 0 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Vegetarian

Recipe By: Jessica Beacom