Ingredients:

  • 2 large cucumbers, preferably English cucumbers or Persian cucumbers (about 500g / 1.1 lbs total)
  • 1/2 medium red onion, thinly sliced (about 75g / 2.6 oz)
  • 1/4 cup (60ml / 2 fl oz) white wine vinegar
  • 2 tablespoons (30ml / 1 fl oz) olive oil
  • 1 teaspoon (5g / 0.18 oz) granulated sugar
  • 1/2 teaspoon (3g / 0.1 oz) salt
  • 1/4 teaspoon (1g / 0.035 oz) black pepper
  • 1/2 cup (120g / 4 oz) sour cream (for Dill-icious Variation)
  • 2 tablespoons (3g / 0.1 oz) fresh dill, chopped (for Dill-icious Variation)
  • 1 tablespoon (15ml / 0.5 fl oz) rice vinegar (for Sweet & Sour Variation)
  • 1 tablespoon (15g / 0.5 oz) honey (for Sweet & Sour Variation)
  • 1 tablespoon (15ml / 0.5 fl oz) sriracha (adjust to taste) (for Spicy Sriracha Variation)
  • 1 tablespoon (15ml / 0.5 fl oz) sesame oil (for Spicy Sriracha Variation)
  • 1 tablespoon (15g / 0.5 oz) sesame seeds, toasted (optional) (for Spicy Sriracha Variation)

Instructions:

  1. Wash cucumbers thoroughly. Thinly slice the cucumbers using a knife or mandoline (if using).
  2. Thinly slice the red onion. Consider soaking in cold water for 10 minutes to mellow the flavor (optional). Drain well.
  3. In a large mixing bowl, combine the sliced cucumbers and red onion.
  4. In a separate small bowl, whisk together white wine vinegar, olive oil, sugar, salt, and pepper.
  5. Pour the base dressing over the cucumber and onion mixture. Gently toss to coat evenly.
  6. Divide the salad into three equal portions (optional, if making all variations). Proceed with the chosen variation(s): Dill-icious: Stir in sour cream and dill. Sweet & Sour: Stir in rice vinegar and honey. Spicy Sriracha: Stir in sriracha and sesame oil. Sprinkle with toasted sesame seeds, if using.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  8. Serve chilled and enjoy!