Crisp English cucumbers get salted and drained until perfectly crunchy, then tossed with a snappy, herb-flecked dressing built on garlic-infused oil, white wine vinegar, dried dill, parsley, smoked paprika, and a touch of mustard powder. Fresh chives add a bright, oniony bite throughout, and a scatter of fresh dill on top brings the whole bowl to life. It comes together in minutes with no cooking required, making it an easy side for grilled meats or a quick lunch on its own. The cucumbers stay cool and crisp while the dressing clings to every slice, giving you that classic tangy, savory ranch flavor without any fuss. This one’s a genuinely solid pick for a Paleo table, whether you’re serving it right away or letting it chill briefly for deeper flavor.
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Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 10–15 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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