The Sunday lunch highlight at my Grandma’s place wasn’t the roast for me. Nope, it was the cucumber salad. I know, children might have odd food preferences, but that salad was what I was looking forward to when visiting my grandparents (well, foodwise).
Funny enough, when I still had no, I mean absolutely no idea of cooking, these kinds of dishes always were some sort of wizardry for me. How can one combine various ingredients in such a way that something as tasty as this creamy cucumber salad comes out? Impossible.
Ironically, it’s the easiest recipe ever. Six super simple ingredients tossed together and you’re done: cucumber, onion, cream, vinegar, salt and sugar.
It was a bit silly, if not stupid, that I never asked my grandma for more recipes. When I finally came up with that idea her Alzheimer’s was already too far progressed. Oh well, at least this cucumber salad stayed with me. Thanks Bernadine!
Here are a few creamy cucumber salad tips
Firstly: always slice the cucumber as thinly as possible. This is a delicate recipe with a perfect balance of flavour and texture – thick lumps of cucumber just won’t do. Dicing the onion as small as possible is excellent, too.
Secondly, this salad gets better by the hour. Literally. It needs to sit in the fridge for at least two hours, and if possible, longer. If you can resist eating it until the next day then you’ll be rewarded all the more.
Another addition to the recipe, and this one coming from me, is dill. If you have some, throw it on – the pairing works perfectly! Don’t worry if you haven’t – the recipe survived thirty years without it, and will continue to do so.
So, on behalf on me and my grandma Bernadine, sit back, relax and enjoy her traditional creamy cucumber salad.
Grandma’s Creamy Cucumber Salad
This classic creamy cucumber salad has been passed down for good reason – it’s incredible! It’s also simple and quick, just the way it should be.
- 2 tbsp dill (fresh or frozen)
- Finely slice the cucumber and finely dice the onion. All really, really fine 🙂
- Add to a bowl and mix in the cream.
- Finish off the salad with the vinegar, sugar and salt.
- Mix well and let the salad rest for at least 2 hours for maximum taste.
Miss anything? Get it on
Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.
Check out our Breakfast in Six Cookbook
Our beautiful ebook, Breakfast in Six is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!