Creamy Ranch Cucumber Salad
A creamy no-cook cucumber salad. Persian cucumbers are salted and drained, then tossed in a sour cream and japanese mayo dressing with pepperoncini, chives, dill, and parsley.
Equipment
- mallet
- colander
- Mixing bowl
Ingredients
- 8-10 persian cucumbers
- 1 tsp salt
- ½ cup sour cream
- 3 tbsp japanese mayo
- 1½ tsp white wine vinegar
- 2 tbsp pepperoncini chopped, + more to taste
- 1 tsp pepperoncini brine
- 2 tbsp fresh chives chopped, + more for topping
- 2 tbsp fresh dill chopped, + more for topping
- 2 tbsp fresh parsley including stems, chopped, + more for topping
- ¼ tsp white pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sugar
- kosher salt to taste
- black pepper to taste
Instructions
- Smash the cucumbers with a mallet and cut into bite-sized chunks. Place in a colander set in the sink, sprinkle with the salt, and let sit 15 minutes. Pat dry thoroughly.8-10 persian cucumbers, 1 tsp salt
- In a bowl, mix the sour cream, mayo, vinegar, pepperoncini, pepperoncini brine, chives, dill, parsley, white pepper, garlic powder, onion powder, and sugar. Season with kosher salt to taste.½ cup sour cream, 3 tbsp japanese mayo, 1½ tsp white wine vinegar, 2 tbsp pepperoncini, 1 tsp pepperoncini brine, 2 tbsp fresh chives, 2 tbsp fresh dill, 2 tbsp fresh parsley, ¼ tsp white pepper, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp sugar, kosher salt
- Add the cucumbers to the dressing and toss to coat. Top with extra herbs and black pepper.black pepper
Nutrition
Calories: 151kcal, Carbohydrates: 7g, Protein: 2g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 21mg, Sodium: 807mg, Potassium: 243mg, Fiber: 1g, Sugar: 3g, Vitamin A: 578IU, Vitamin C: 13mg, Calcium: 55mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.