Cucumber & Onion Salad with Sour Cream Sauce

One of the goals for this year has been to try to eat healthier. I do eat healthy in terms of the fact that I don’t eat a lot of “fast food” but I can most certainly say that I AM NOT eating healthier. I have actually gained 17lbs since the year started and so now I need to hit the gym. While you won’t find me at Burger King and you most definitely won’t find me at Mc. Donalds, even with their “healthier” foods such as their “salads”, I do however need to make a stand and start working on my goal that I set for myself. I love salads and I like making my own salads. I know what’s in them and I control my portion size but when salads are delicious like my Cucumber & Onion Salad with Sour Cream Sauce, you can see why it’s not hard to see why I enjoy eating them. This salad is super easy to make but I suggest making more than you need because you’re not going to want to share.

Cucumber & Onion Salad with Sour Cream Sauce


2 English cucumbers, thinly sliced

1 medium sweet onion, thinly sliced

1 green onion, finely sliced

1 1/2 cups sour cream

3-4 tablespoons white balsamic vinegar

1/2 – 1 teaspoon sugar

2 teaspoons salt

1/2 teaspoon black pepper


Put the cucumbers in a colander and sprinkle with the salt. Toss and allow to sit for at least 30 minutes, stirring every 10 minutes. This will draw out most of the moisture, which will prevent the salad from becoming watery.

After the cucumbers have drained, arrange them on paper towels in a single layer. Allow them to sit for another 5-10 minutes and pat dry.

While the cucumbers are sitting, add the sour cream, vinegar and pepper to a large bowl and whisk until smooth.

Taste the sauce and adjust the vinegar/pepper to your liking. If you like a sweeter sauce, add the sugar.

Add the both the onions to the sauce and toss to combine.

Add the cucumbers and stir until thoroughly coated.

Taste the salad again and adjust seasonings. Most of the salt will drain off, but there is usually enough still on the cucumbers that you don’t need any more.

Cover tightly and chill for at least 30 minutes prior to serving.


If you don’t have white balsamic, you can use apple cider or white vinegar. If you use white vinegar, you may need additional sugar.

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