All of our children love cucumbers. Love them. We go through 3-4 each week in our house.
I often make cucumber salad “the Dutch way” – peeled and sliced cucumbers with a simple dressing made from mayo and vinegar – as an accompaniment to chicken wings or some other spicy dish. Cucumbers are naturally refreshing and cooling, so they pair nicely with foods that have a little more kick to them.
This cucumber salad is a bit more special than the version I normally prepare. I’m not usually a big fan of curry, but it takes a supporting role instead of center stage, and the hint of Indian flavor inside the creamy dressing is just perfect.
Gluten-free, sugar-free, nut-free, and low carb, this no-special-ingredient cucumber salad is a THM S that can be made in a jiffy and enjoyed the next day, too. A large family recipe, since our family loves cucumbers so much, this salad makes 8 servings.
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp mineral salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon curry powder
- 1/4 teaspoon garlic
- 1/2 teaspoon parsley
- 3 splashes of Frank's Red Hot Sauce
- 3 English cucumbers
- Peel and thinly slice cucumbers and set aside in a large bowl. Whisk all the other ingredients together to make the salad dressing. Pour over cucumbers and stir together.
You can make this salad several hours ahead of time or enjoy immediately.