Inspired by an ex-boyfriend's dad, this is a recipe for a traditional Ukrainian cucumber salad made with red onion. This refreshing and creamy cucumber salad recipe with vinegar and mayo serves as an easy side dish.
G's father does not cook from the latest issue of Bon Appetit nor from Deb Perelman's Smitten Kitchen. Though he appreciates the photos, I suspect he doesn't like Ottolenghi's. Hell, he probably wouldn't even give Anya Von Bremzen's book a try.
Yet the dishes he produces are often as steeped with tradition and the stories of his family's own migrant kitchen as anything I have ever cooked on this blog. And for that, I would like to share with you his Ukrainian cucumber salad, the perfect easy side dish.
Why I love this Ukrainian cucumber salad
When G's father cooks, it is entirely from memory.
He chops methodically, pausing every once in a while to pursue a thought, to look for a missing ingredient, to stare into space. He does not skimp on the fat and salt, though his doctors and wife keep telling him to do so, but for me, he always omits the sour cream.
And for that, I love eating his food.
G's father goes for the tried and true. He has a constant repertoire of things that he cooks on a weekly rotation: borscht, potatoes with dill, and this Ukrainian cucumber salad.
Then he has those dishes that he pulls out only for special occasions, like the Christmas-time kutia, with its pearls of wheat covered in a sweet sauce of honey, walnuts, and poppy seeds.
And for that, I love spending Christmas dinner in their house, though I am still Jewish.
And when I say that G's father cooks from memory, I mean it in more ways than one. Each dish he produces is a conjuring of his mother's Ukrainian kitchen in the Saskatchewan prairies, with its stores of freshly churned butter, dill pickles, and homegrown potatoes.
Each dish he puts together is an homage to his family, its roots, its journey from Ukraine to Canada, and its steadfast desire - and success - to establish an honest, working farm in this cold, desolate land.
Each dish G's father makes embodies everything I strive for in this blog: cooking that is from the heart and from the family recipe book.
And for that, I love to watch him cook, even if I want to lighten up everything he makes.
The perfect cucumber salad
Well, I want to change everything but this Ukrainian cucumber salad.
Though I absolutely love to watch him make it, I can't say I want to lighten it up. With its thinly chopped spherical slices of cucumber and onions slicked in a tangy, creamy dressing of vegan mayonnaise, vinegar, and a generous handful of dill, this salad is already pretty much as light as it gets.
This salad transmits the fresh taste of cucumbers while also letting the acidity of the onions shine through.
The result is a beautiful, versatile salad that I could eat for days during hot summers and freezing winters alike. It's a constant friend at the dinner table that you can recognize by smell alone.
But the reason I love this Ukrainian cucumber salad the most is that, despite his staunch adherence to tradition, G's father makes one small concession when making it.
He does this quietly, without being prompted. He does this on his own, out of consideration, and without too much thought.
When he makes this Ukrainian cucumber salad for himself, G's father always adds in the Greek yogurt; but for myself and his wife, he leaves it out due to our lactose intolerance.
And if that's not love, then I don't want to know what is.
Ingredients to make Easy Cucumber Salad
- Cucumbers
- Thinly sliced onions
- Finely chopped dried dill
- Mayonnaise (Vegan or regular)
- Finely chopped garlic cloves
- Greek yogurt or sour cream (optional)
- Vinegar to taste
- salt & pepper for salting the cucumbers, to taste
"And anything else you'd be inclined to put in there."
See recipe card for exact quantities.
Directions to make Creamy Cucumber Salad Recipe with dried dill and onion
Preparing the Sliced Cucumbers:
Cucumbers can be peeled or not, depending on their shape, the peel's thickness, and the kind of cucumber you have. G's father prefers them peeled, saying, "Sometimes peeled or not, depending on how much peel they have."
Cut cucumbers in half lengthwise, put the cucumber peels aside, and then slice them into thin half moons (if using small cucumbers, skip cutting them in half). Add to a large salad bowl.
Preparing the Dressing:
Slice the onion the same way as the cucumbers, and add to the same bowl.
Mince garlic finely and add to a small bowl. Add all other dressing ingredients and toss gently to combine. Taste and correct flavors.
Mix it all together:
Once the dressing is prepared, pour over cucumbers. Taste again, and add more (vegan) mayonnaise, salt, and pepper if needed.
Accompanying dishes
FAQs
Each region has its own unique way of making cucumber salad. Persian cucumber salad, for instance, is a mix of finely chopped cucumbers, onion, mint, and yogurt. It's a delicious and creamy salad that is enjoyed across Iran. Asian cucumber salad, on the other hand, is made with sliced cucumbers, sesame oil, vinegar, red pepper flakes, and garlic. It has a tangy and slightly spicy taste that appeals to many. Ukrainian cucumber salad is a cold salad made with thinly sliced cucumbers, onion, dill, and sour cream. It's a classic slaw that's easy to make and tastes great with grilled meats. Japanese cucumber salad is a refreshing side dish with thinly sliced cucumbers, rice vinegar, soy sauce, and sesame seeds. German cucumber salad is made with sliced English cucumbers, sour cream, dill, vinegar, sugar, and salt. It's a sweet and sour salad that tastes great with roasted potatoes or sausages. From across the whole world, cucumber salad is a great side dish for warm weather days, fresh and healthy.
Cucumber salad can quickly become soggy due to the high water content in cucumbers. To prevent this, start by slicing the cucumbers thinly and allowing them to rest on a paper towel to remove excess moisture. In a separate medium bowl, mix together the dressing ingredients, such as oil and vinegar, before adding the cucumbers. Another option is to dress the salad just before serving rather than letting it sit in the dressing for an extended period. Also, consider adding other crunchy ingredients, like red onion or bell peppers, to add texture and balance out the regular cucumbers.
If you've made cucumber salad and you have leftovers, you may be wondering how long it will last in the refrigerator. Generally speaking, cucumber salad will last for around 3 to 5 days when refrigerated properly. However, this depends on the ingredients and dressing used. If the salad has ingredients that spoil quickly, such as dairy products or meats, it may not last as long. If you're unsure about its freshness, check for any unpleasant odors or tastes and use your best judgment. In any case, munching away your salads as soon as possible is always a good idea to ensure maximum freshness and nutrient content.
To keep your cucumber salad fresh longer, there are a few things you can do. Firstly, store the salad in an airtight container or cover with plastic wrap. Wrapped in plastic will prevent air from causing the cucumber to spoil quickly. Secondly, add a little bit of vinegar to the salad. The acidity of the vinegar will help to preserve the cucumber and keep it fresh. To make sure the salad is best, try to avoid cutting the cucumber until you are ready to eat the salad to make sure.
When it comes to making a cucumber salad, the type of vinegar you use can greatly impact the overall flavor of a cucumber and vinegar salad. While any vinegar can be used, some may be more appropriate than others; whatever the recipe calls for. White vinegar or red wine vinegar is the most common option and has a sharp, acidic taste that can nicely cut through the freshness of the cucumbers. Another good option is rice vinegar, which has a slightly sweet flavor that complements the cucumbers nicely. Apple cider vinegar can add a tangy taste, while balsamic vinegar brings a deep, rich flavor that may work well with heartier cucumber salads. Ultimately, the choice is up to personal preference, so experiment with different kinds of vinegar to find the perfect fit for your taste buds.
A Ukrainian cucumber salad can be enhanced with a variety of chopped fresh vegetables: tomatoes, bell peppers, onions, and radishes. You can also use dried or fresh dill. These vegetables are commonly used in Ukrainian cuisine and complement the refreshing taste of cucumbers. The salad can be dressed with sour cream or light vinegar for added tanginess, while salt and pepper or lemon juice are used to season the vegetables. This salad is perfect for summertime meals or as a tasty side dish.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Traditional Ukrainian Easy Cucumber Salad with Vinegar and Red Onion
Ingredients
- 4 Cucumbers sometimes peeled or notdepending on how much peel they have"
- Onions sliced thinly
- 4 tsps of fresh dill chopped finely dry dill will be fine here, and in fact, I even like it a bit better - it lets the other ingredients shine
- 4 TBs of Vegan mayonnaise or regular
- 2 TBs Greek yogurt or sour cream optional
- 1-2 TBs Vinegar depending on your taste (start with one and increase)
- 2 Cloves of garlic chopped very finely
- salt & pepper to taste
Instructions
- Cucumbers can be peeled or not, depending on their shape and the thickness of the peel (G's father prefers them peeled). Cut cucumbers in half lengthwise, then slice them into thin half moons (using small Persian cucumbers, skip cutting them in half). Add to a large salad bowl.
- Slice the onion the same way as the cucumbers, and add to the same large bowl.
- Mince garlic finely and add to a small bowl. Add all other dressing ingredients and mix together. Taste and correct flavors.
- Dress cucumbers with the dressing. Taste again, and add more vegan mayonnaise, salt, and pepper if needed.
cynthia says
Such a lovely, lovely post about cooking, family, and tradition, Ksenia. This is such a sweet tribute to Greg's father and his cucumber salad looks absolutely to-die-for. Thank you so much for sharing!
kseniaprints says
Thank you for getting it, and for generally, truly getting food, Cynthia. Much appreciated!
kristie {birch and wild} says
This looks like a lovely, fresh salad. I have never had this kind of cucumber salad before, but I loved how you tied the story in. Great post!
kseniaprints says
It absolutely is fresh, and has quickly become one of my favourite things to eat at G's parents. I hope you give it a try, Kristie!
Katie @ Whole Nourishment says
I love this salad Ksenia! Dill and cucumber go so well together. My mom always used to make a very similar salad (hmm, wonder where she got the recipe?) and I loved it but I don't recreate it often enough these days. Thanks for the reminder. ๐
kseniaprints says
Is your mother Ukrainian as well? I wonder ๐ I'm glad I could bring back some pleasant memories!
Katie @ Whole Nourishment says
No, she's not....That's why I wonder where the recipe comes from?! I'll have to ask her.
Terry says
Cะฟะฐัะธะฑะพ!
Your blog always reveals a rich meaning and unique glamour in food, that we too often forget it has.
Thank you for this post, Ksenia.
kseniaprints says
Thank you for letting me share your great recipe, Terry!
Alexandra says
This is one of my Ukrainian faves too! My mom makes it with equal parts cucumbers and radishes - it's the perfect summer salad ๐
We used to have it on the weekends during breakfast, along with smoked fish, of course.
kseniaprints says
That sounds like an amazing breakfast! I'll have to try the radish spin. I'm probably going to love it.