This post may contain affiliate sales links. Please see our full disclosure policy for details.
On Wednesday I shared with you my recipe for Pickled Shallots. Today I wanted to give you a “real” recipe that uses them as a main ingredient. Sure, you can add them to any taco or burger but in this Cucumber and Pickled Shallot Salad they are a star ingredient. Most of you have probably tried or at least seen a cucumber salad that has red onion and a vinegar based dressing. I have always passed it over {the raw onion thing} but not anymore. The combination of fresh and crunchy cucumbers with the pickled shallots is heavenly with the subtle creamy dressing.
The best part of this salad is that it goes with anything. Just like that favorite pair of blue jeans you wear again and again with that worn white tee shirt. I have served it with both chicken and pork…just this week. It would also be a great addition to your 4th of July celebration but you may want to double or even triple the recipe because it will go fast.
Here are a couple of other fresh vegetable side dish options…Broccoli Salad with Poppyseed Dressing and Mexican Street Corn Skillet.
The simplicity of making this recipe is just as wonderful as the salad itself. Begin by slicing an English cucumber fairly thin. We are using an English cucumber {the ones in the plastic wrapper} because they have less seeds.
I also chopped down the pickled shallots but you can leave them just how they are…that is up to you.
The dressing is a combination of sour cream, mayonaise, pickling juice, dill and a little black pepper.
Combine everything together and thats it. You can serve it right away or refrigerate it for up to 3 days. I think that it is best after it sits for at least 2 hours.
Cucumber and Pickled Shallot Salad
Ingredients
- 1 English cucumber
- 1/2 cup pickled shallots
- 1/4 cup sour cream
- 1 tbsp mayonnaise
- 1/4 tsp dry dill
- 1/4 tsp black pepper
- 1 tbsp pickled shallot pickling liquid
Instructions
- Wash and slice the cucumber into thin rounds {1/4"} and add to medium bowl. Chop pickled shallots into smaller pieces and add to bowl with cucumbers. Combine sour cream, mayonnaise, dry dill, black pepper and pickling liquid in a small bowl and stir with cucumbers and pickled shallots. Combine and serve or refrigerate for up to 3 days.
Notes
- You can find my recipe for Pickled Shallots here.
- Use 1/2 tsp of fresh dill instead of dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used store-bought pickled onions because I already had them on hand, and this salad was a hit!