I think we’ve established that I’m lazy. Not lazy in a bad way, but lazy in the “Why do extra work when you don’t need to?” kind of way.
This Creamy Cucumber Salad is the perfect example.
The creamy cucumber salad my grandma made required you to salt the cucumbers and let them sit to drain and drain and drain… Usually for at least an hour.
WHO HAS TIME FOR THAT???
Not me.
I’m too busy! (Translation: I’d rather be getting a pedicure.)
This Creamy Cucumber Salad uses sour cream instead.
Game changer!
Now, I realize that some of you might already do this, but if you haven’t, you’ve got to try it.
It pings your brain in the exact same place that an Instant Pot does. Seriously…
And we all need more brain pinging.
So, go make this Creamy Cucumber Salad, and then go relax.
Get a massage. Read a book. Binge watch your favorite series.
I won’t tell.
Creamy Cucumber Salad
Ingredients
- 1 c sour cream
- 2 T white vinegar
- 1 T lemon juice or 1 more T of white vinegar
- 1 1/2 T dried dill weed
- 2 T Lakanto monkfruit
- 2 t pink Himalayan salt
- 3/4 t garlic powder
- 1/4 t black pepper
- 5 medium cucumbers thinly sliced
- 1 small onions thinly sliced
Instructions
- Mix everything except the cucumbers and onions in a large bowl.
- Add the cucumbers and onions. Mix thoroughly.
- Chill for a few hours before serving.
P.S. This recipe is really just a grown-up version of veggies and dip, except that the veggies touch the dip BEFORE they are served. And this, my friend, is exactly what lazy people are busy thinking about all the time.
You are reading my mind! I am making this weekend! Growing up we had this cucumber salad every summer at the peak of cucumber season. Both my mom & grandma made it. I am going to try your lazy version with cucs from my garden!