A bright, chilled, cucumber-buttermilk salad is a perfect side dish on a hot summer day here in Texas. It is especially refreshing after a hot and sweaty day of hiking.
You can cut the cucumbers up with a knife, but if you have a mandolin slicer, this recipe can be made in just a couple of minutes with minimal effort.
This is nice for setting a full table. Everything can’t take a half-hour to make. You’ll need a few easy and quick sides to give your guests some variety.
All you need to do is mix your buttermilk, apple cider vinegar, salt, and sugar.
Slice up your onions and cucumbers and mix it all together, then sprinkle your mint and black pepper on top. Cover your mixing bowl and pop it in the refrigerator for about half an hour so everything can marinade together.
Cucumber-buttermilk salad is best-served ice-cold in a separate bowl on the side, unless you don’t mind the buttermilk mixing with everything else on your plate.
- 12 oz. Cucumber - (skin on)
- 1/2 cup Sweet onion - (very thinly sliced)
- 1 cup Buttermilk
- 1 tbs. Fresh mint - (chopped)
- 1 tbs. Apple cider vinegar
- 1 tsp. Morton's Kosher Salt
- 1 tsp. Sugar
- 1/2 tsp. Freshly ground black pepper
- Mix buttermilk, apple cider vinegar, kosher salt, and sugar in a bowl.
- Add sliced cucumbers and onions.
- Top with black pepper and chopped mint.