Crisp, thin-sliced English cucumbers get a quick salt-and-drain treatment so they stay crunchy instead of watery, then get tossed with a big handful of fresh chives for a sharp, herby bite. The creamy dressing leans on garlic-infused oil, white wine vinegar, dried dill, parsley, smoked paprika, and a touch of mustard powder for that classic tangy, savory ranch flavor everyone loves. It clings to every slice without weighing the salad down, so each bite stays light and refreshing. A scatter of fresh dill on top finishes it off with a little extra color and brightness. Serve it right away for maximum crunch, or let it sit a few minutes in the fridge for the flavors to really meld. This one's an easy, crowd-pleasing side to keep in a dairy free rotation all summer long.
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Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 10ā15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
In a small bowl, whisk together the sour cream, mayonnaise, garlic-infused oil, white wine vinegar, dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and mustard powder until smooth and uniform.
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