Buttermilk Ranch Cucumber Onion Salad
Cool and creamy Buttermilk Ranch Cucumber Onion Salad hits the spot and offers variation in our cucumber eating life. It's a cool and creamy Southern summer staple. Oil and vinegar marinated cucumbers and onions are a popular side dish, too.
- 2 pounds Kirby cucumbers approximately 4
- 1 tablespoon kosher salt
- 2 medium sweet onions thinly sliced (use Vidalia if you can get them)
- 2 tablespoons fresh dill finely chopped
- 2 teaspoons granulated sugar
- Buttermilk Ranch dressing
Peel cucumbers, if desired. I partially peeled and left on strips of the peel for color. Thinly slice the cukes and place in a colander in the sink or over a large bowl. Sprinkle kosher salt over cucumbers and toss well. Let them drain at room temperature for one hour.
Layer half of cucumbers in a large bowl. Top with half the onions, dill and sugar. Repeat with remaining cukes, onions, dill and sugar.
Pour Buttermilk Ranch dressing over cucumber mixture. Cover and store in refrigerator for at least two hours or until completely chilled. Toss before serving.