Ingredients
Scale
- 2 large Persian cucumbers, thinly sliced
- Pickle slices, as desired
- 240 ml sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 120 ml pickle juice
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until entirely smooth. Adjust the pickle juice to enhance tanginess if preferred.
- Place sliced cucumbers and desired pickle slices into a large mixing bowl.
- Pour the prepared Pickle Juice Ranch Dressing over the cucumber mixture. Toss gently with a spatula until everything is thoroughly coated.
- Refrigerate the salad for at least 15 minutes to allow flavors to fully develop. Serve well chilled.
Notes
For a crunchier salad, serve it the same day you make it. Adjust the seasoning as per your taste, and feel free to add other veggies for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg