Grandma's Creamy Cucumber Salad Recipe With Her Secret Ingredient (5 Ingredients) Side Dishes Farm to Table Recipe Salads Vegetables Gluten-free Low Sodium Recipes Low Sugar Recipes

Did your grandma have a whole arsenal of simple recipes that she could whip up in minutes flat? We're betting she did. This onion and cucumber salad recipe is a quick and easy, old-fashioned recipe that's been on dinner tables for generations. The salad is a refreshing change from heavy side dishes. But this vintage cucumber salad has a secret ingredient.

The salad dressing is simply sour cream and white wine vinegar. Thinly sliced cucumbers and onions are tossed in the creamy dressing and seasoned with seasoned salt (aka secret ingredient!). Seasoned salt is a main player in this salad recipe and is added again right before serving. You could serve this gluten-free cucumber salad immediately after mixing it together, but it is best to let it sit in the refrigerator at least an hour so the flavors bloom.

Serve the salad for dinner or lunch with your favorite protein. Store the low-sodium cucumber and onion salad covered in the refrigerator for up to four days. Be sure to read about the health benefits of cucumbers.

Cuisine: American
Prep Time: 10 minutes plus 1 hour to chill 
Cook Time: 0 minutes
Total Time: 10 minutes plus 1 hour to chill 
Servings: 6

Ingredients

• 1/4 cup sour cream
• 1 tablespoon white wine vinegar
• 1 large seedless cucumber, sliced thin (you can use regular cucumbers)
• 1 onion, sliced thin
• seasoned salt, to taste

Here's how to make it: 

1. Stir together the sour cream and vinegar. Season with seasoned salt, to taste. To reduce or omit the sodium all together, use no-salt or low-sodium seasoned salt.
2. Add the cucumbers and onions. Stir to combine. You could add chopped fresh herbs to the salad. Fresh dill, parsley or thyme would add a lot of freshness and flavor. About 2 tablespoons of fresh chopped herbs is all you need.
3. Cover the bowl and refrigerate for 1 hour before serving. Sprinkle with more seasoned salt before serving. Allowing the salad to sit in the fridge lets the flavors meld together. But if you don't have time, you can eat it immediately. Store the cucumber salad in an airtight container in the fridge for up to four days.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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