Creamy, cool, tangy buttermilk cucumber salad is the cucumber salad I remember growing up in West Virginia, so I think of this as an Appalachian cucumber salad.
This salad takes only a few ingredients, and although you can substitute dried dill for fresh, it really is better with fresh.
One tip when using raw onions is to soak them in cold water beforehand to remove some of the pungency and soften the flavor. However, since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.
Another tip is to salt your cucumber with kosher salt and let it sit for 20 minutes to draw out excess moisture, and this will help keep your cucumbers crisp and prevent your dressing from getting watery.
Buttermilk Cucumber Salad
Cucumbers, red onions and dill in a creamy buttermilk and yogurt dressing.
Ingredients
- 2 Medium-sized cucumbers sliced thin
- 1/2 Small red onion sliced thin
- 3-4 tbsp Chopped fresh dill
- 1/2 cup Buttermilk
- 1/2 cup Plain greek yogurt or mayonnaise
- 1 tbsp Apple cider vinegar
- 1 tsp sugar
- 3/4 tsp kosher salt for the dressing
- 1 tbsp kosher salt for salting cucumbers
- 1/2 tsp freshly ground black pepper
Instructions
- Place sliced cucumbers in a strainer and toss with the 1 tbsp of salt. Let sit over a bowl or in the sink for 20 minutes to drain off excess water.
- I like to soak my red onions in ice water for 5 minutes to remove some of the pungency and soften the flavor. However, since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.
- In a bowl whisk the sugar, vinegar, buttermilk, yogurt, dill, salt, and pepper.
- Drain and add the onions.
- After 20 minutes rinse the cucumbers well in cold water and drain.
- Add the cucumbers and toss.
- Let sit a minimum of 30 minutes and serve cold.
Tried this recipe?Let us know how it was!