This super creamy cucumber salad is the perfect summer dish, it’s super light and refreshing. The cucumbers are cut into thin strips for the perfect crunch and they’re served with a super creamy yogurt sauce.
Why Cucumber Strips?
You might be wondering why we’re cutting the cucumbers into strips instead of the more common rounds or cubes. The reason lies in texture and presentation. Cutting cucumbers into thin strips provides the perfect balance between crunch and tenderness. The strips offer more surface area, which means they can soak up more of the yogurt sauce, ensuring that each bite is full of flavor. Plus, the strips add a visually appealing element to the dish, making it look as good as it tastes.
The Creamy Yogurt Sauce: The Star of the Show
The creamy yogurt sauce is what elevates this cucumber salad from ordinary to extraordinary. Made with soy yogurt, the sauce is thick, rich, and packed with protein. It’s seasoned with a few simple ingredients that bring out the best in the cucumbers without overpowering their natural flavour.
Here’s what you’ll need for this recipe
- Cucumbers: There are so many different types of cucumbers, you can use any.
- Soy Yogurt: The base of the sauce, providing creaminess and tanginess.
- Balsamic Vinegar: Adds a bright, acidic note that balances the richness of the yogurt.
- Extra Virgin Olive Oil and mustard for the dressing
- Fresh Herbs: Dill is the classic choice for cucumber salads, but you can also experiment with mint, parsley, or chives. The herbs add freshness and a pop of color to the sauce. I went for fresh parsley.
How to Make the Perfect Cucumber Strips Salad with Yogurt Sauce
This recipe is incredibly simple and comes together in just a few steps. Here’s how you can create this refreshing summer dish:
- Prepare the Cucumbers: Begin by cutting the cucumber into thin strips using a peeler or mandoline. To make this easier, start by slicing a few strips from one side, then rotate the cucumber and repeat on the other sides until you’ve created a manageable, cube-like shape. This method ensures the surface area remains small enough for the peeler or mandoline to handle easily.
- Salt and Drain the Cucumbers: Place the cucumber strips in a bowl and sprinkle them with salt. Gently massage the salt into the cucumbers with your hands, ensuring they are evenly coated. Next, place a plate over the cucumbers and weigh it down with something heavy (like a can or a small pot). Let it sit for at least 15 minutes. This process draws out excess water from the cucumbers, preventing them from releasing moisture later and making the salad watery. After 15 minutes, drain off the water that has accumulated, and gently squeeze the cucumber strips to remove any remaining excess water.
- Prepare the Sauce: In the meantime, prepare the yogurt sauce. In a mixing bowl, combine mustard, balsamic vinegar, and a pinch of salt, stirring until the salt dissolves. Whisk in the olive oil until the mixture emulsifies, then add the soy yogurt. Stir until you have a smooth, creamy sauce.
- Combine and Serve: Add the drained cucumber strips to the sauce, tossing them gently to ensure they’re evenly coated. Finish by mixing in some freshly chopped parsley for a burst of flavor and color. Serve the salad immediately, or refrigerate it for a short time to allow the flavors to meld.
Why You’ll Love This Salad
This Creamy Cucumber Strips Salad with Yogurt Sauce is a dish you’ll want to make again and again. Here’s why:
- It’s Quick and Easy: You can whip up this salad quickly, making it perfect for busy days when you don’t want to spend hours in the kitchen.
- It’s Healthy: Light and high in nutrients, this salad is the perfect side. The yogurt adds protein and probiotics, while the cucumbers provide hydration and fiber.
- Cooling and Hydrating: Cucumbers are naturally hydrating, making this salad a great way to stay cool and refreshed on hot summer days. The yogurt adds a creamy texture without being heavy, making it ideal for warm-weather meals.
Cucumber Salad With Yogurt Sauce
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 2 tsp mustard
- 4 tbsp soy yogurt
- 1 large cucumber
- salt to taste
- fresh herbs to taste: parsley or dill
Instructions
- Begin by cutting the cucumber into thin strips using a peeler or mandoline. To make this easier, start by slicing a few strips from one side, then rotate the cucumber and repeat on the other sides until you’ve created a manageable, cube-like shape. This method ensures the surface area remains small enough for the peeler or mandoline to handle easily.
- Place the cucumber strips in a bowl and sprinkle them with salt. Gently massage the salt into the cucumbers with your hands, ensuring they are evenly coated. Next, place a plate over the cucumbers and weigh it down with something heavy (like a can or a small pot). Let it sit for at least 15 minutes. This process draws out excess water from the cucumbers, preventing them from releasing moisture later and making the salad watery. After 15 minutes, drain off the water that has accumulated, and gently squeeze the cucumber strips to remove any remaining excess water.
- In the meantime, prepare the yogurt sauce. In a mixing bowl, combine mustard, balsamic vinegar, and a pinch of salt, stirring until the salt dissolves. Whisk in the olive oil until the mixture emulsifies, then add the soy yogurt. Stir until you have a smooth, creamy sauce.
- Add the drained cucumber strips to the sauce, tossing them gently to ensure they’re evenly coated. Finish by mixing in some freshly chopped parsley. Serve the salad immediately, or refrigerate it for a short time to allow the flavors to meld.
