Cucumber Salad with Garlic Scapes
- 2 cucumbers, peeled and thinly sliced
- 1/4 red onion, very thinly sliced
- 2 garlic scapes, chopped
- 2 tablespoons dill parts or minced fresh dill
- 1/2 cup sour cream
- 1 1/2 tablespoons white vinegar
- freshly ground black pepper
- kosher salt
- In a medium bowl, toss together the cucumber and red onion. Set aside.
- In a small bowl, whisk together the remaining ingredients. Pour over the cucumber and onion. Toss to combine.
- Cover and refrigerate at least one hour prior to serving.
I admit it. I made this thinking it would make a good side dish for two meals and it was so good, I finished the rest of the bowl after dinner. I regret nothing except that I don’t have more cucumbers or dill so I can immediately make it again.
I don’t even love cucumbers (I normally use them as a vehicle to facilitate hummus making its way into my mouth or to bulk up salads) but I love love loved this. I know creamy cucumber salads aren’t anything new but the dill, super-thin red onions, and the crunchy garlic scapes all worked together to make an amazing side dish. It felt light and the flavors were on the subtle side and that only made me want to eat more. I’m legit sad I have to write this knowing I don’t have any left.
It’s a great way to use up the boring old American cucumbers with all the seeds that are everywhere for like a quarter right now. I normally buy English or those “baby” Persian cucumbers due to the seeds but I actually think using “regular” cucumbers worked well here, the extra liquid helped thin out the dressing a bit.
So what are you waiting for?? Make this now and report back.