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You know what’s annoying sometimes? Having to make special versions of dishes sometimes. This is not to sound like a rant directed to anyone in particular because sometimes you have to make the special version for yourself. So it’s you, in fact, who is the reason for your very own annoyance. Now isn’t that crazy? You can go the long way, or you can go the short way and end up in your happy place. The best way to avoid spending lots of time in the kitchen making two versions of any dish is to choose a dish that can easily and joyfully lose one or two ingredients without sacrificing any of its tasty features. Maybe it even becomes better. Well, that’s up to you to decide. The point is that you should be free of any annoyance, and if that’s reason enough to try this, then shall it be.
One salad would have dairy, the other would not. That was the small change. Small but mighty as a cucumber salad with sour cream and yogurt is indeed a good one. Especially as the sun is peeking through the clouds, and the temperature is so desperately attempting to warm up. Thin slices of cucumbers draped with sour cream and yogurt sound just perfect. But that’s not the only way to have your cucumber salad. You can have it sans dairy, and the final result will still be good. The acidity of apple cider vinegar and the sweetness of sugar team up to slightly pickle the cucumbers, so that they taste mildly brined. So light and refreshing, you begin to think that perhaps you could eat this for lunch, dinner and maybe a snack in between. Both salads offer a little something for everyone, and you can save yourself one more headache in the kitchen.
Creamy Cucumbers and Onions – Serves 4
4 Persian cucumbers, sliced thinly
1/4 small red onion, sliced thinly
1/4 small yellow onion, sliced thinly
1 teaspoon kosher salt
1/3 cup sour cream
1/3 cup Greek yogurt
1/4 teaspoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon sugar
1/2 clove garlic, minced
1/8 cup fresh dill, minced
1/8 cup fresh mint, minced
1. Toss the cucumber and onion slices with the salt until well mixed. Pour the vegetables into a colander set over a bowl to drain in the refrigerator for an hour.
2. While the vegetables drain, whisk together the remaining ingredients in a medium bowl. Cover and chill.
3. Once the cucumber and onion have drained, pour them into the bowl with the yogurt and sour cream sauce. Toss well, then serve or cover and chill until ready to eat.
Tangy Cucumbers and Onions – Serves 4
4 Persian cucumbers, sliced thinly
1/4 small red onion, sliced thinly
1/4 small yellow onion, sliced thinly
1 teaspoon kosher salt
1/4 teaspoon lemon juice
1/4 cup apple cider vinegar
1/8 cup sugar
1/2 clove garlic, minced
1/8 cup fresh dill, minced
1/8 cup fresh mint, minced
1. Toss the cucumber and onion slices with the salt until well mixed. Pour the vegetables into a colander set over a bowl to drain in the refrigerator for an hour.
2. While the vegetables drain, whisk together the remaining ingredients in a medium bowl. Cover and chill.
3. Once the cucumber and onion have drained, pour them into the bowl with the sweetened apple cider vinegar. Toss well, then serve or cover and chill until ready to eat.
Click HERE for the printable recipes.
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MMmm they both sound good! Great “adaption” ideas. I’d like to try the second one and see what the apple cider does… bet it’s awesome… but hey, if it’s so easy to make both, why not try?!
I sometimes have to cook two versions of things when I go to my parents because my taste is VERY different from theirs and…yeah. Pretty obnoxious. But both versions of these salads sound awesome!
Both of these salads were always staples at my house! My dad is obsessed with cucumber salad. I think he learned from my grandfather.
Thanks for these recipes… I’m going to try and perfect my own version! I like the addition of mint – we generally only ever used dill. Looks awesome!
ahh tricky times! Love both versions. Well done!
I have no food restrictions so would happily gobble either version guys.
That’s interesting to try both versions. I think I would prefer the one without the sour cream.
The creamy version reminds me of a VERY chunky tzatziki sauce
Mmmmmmmm, I am liking the look of both of those
The Tangy Cucumbers and Onions sound so delicious. i am excited to try this recipe. Thanks so much for sharing. Really glad I found your blog!
Oh! Both of those look deelish. Love your site!! I’m gonna try the creamy one.
really like both of your versions. the one I make most often is quite a bit simpler: cucumbers, radishes, sour cream, green onions, dill, salt & pepper. Very Russian
Both salads look mighty scrumptious! I really love the dairy version though.
Cheers,
Rosa
Both versions of cucumber salad look refreshing and perfect for warmer weather! The creamy one could easily replace tzatziki, but I’m leaning toward the tangy for grilling season
you have my daughter’s heart with these recipes. She is a cucumber fiend. Though she’d enjoy the tangy cucumber salad more…she’d got to town on both! Thanks for taking the time, guys!
I love cucumber salads of all kinds because they’re always light and refreshing and cucumbers take on flavors so nicely. I’d try both of these in a heartbeat. I have a local Chinese place that’s kind of mediocre, but I eat there just for the szechuan cucumbers!
I feel terrible for all the meals my mom needed to make two versions of because I was too picky to eat the version she was making for everyone else. Mac and cheese without the cheese (yes, I ate the pasta plain with just butter!), among other things… It’s a wonder she didn’t disown me!
You had me at cucumbers!
i would use either on a nice big fat hummus rollup. or falefel or even a good burger. nice. i crave these sides badly in the heat of summer.
You can never have enough crunchy, wonderful salads. I love the idea of two that play off one another. Pass both this way, please.
Actually, I too, would be willing to try both recipes and I think it would be great to serve both at one meal.