Crisp, cool cucumber slices get salted and drained until they're perfectly crunchy, then tossed with fresh chives and a herby, tangy dressing loaded with dill, parsley, smoked paprika, and a hit of mustard powder. Garlic-infused oil and white wine vinegar bring that punchy ranch-style flavor without any actual garlic or onion pieces to fuss with, and the seasoning salt keeps things savory in every bite. It's a light, make-ahead-friendly side that comes together in minutes and gets better the longer those flavors mingle in the fridge. A scatter of fresh dill on top finishes it off with a bright, herbaceous note. This one's a solid pick for a vegan spread, whether you're serving it alongside grilled skewers or scooping it up on its own.
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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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