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Salt & Purge Cucumbers: Toss thinly sliced cucumbers with 1 tsp sea salt in a colander over a bowl. Let rest for 15 minutes at room temperature to draw out excess liquid. Thoroughly pat dry with paper towels.
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Whisk Dressing: In a large bowl, whisk mayonnaise (or sour cream), red wine vinegar, Italian seasoning, garlic powder, and black pepper until smooth.
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Combine & Coat: Add dried cucumber slices and sliced red onion to the bowl with dressing. Gently toss until evenly coated.
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Chill & Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Chef’s Tips & Storage
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Why Salt the Cucumbers? Cucumbers are about 95% water. Purging excess moisture via osmosis prevents the dressing from thinning out and keeps the rounds crisp.
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Low-Carb Info: Cucumbers contain natural dietary fiber with very low net carbs (~2.5g net carbs per serving). Pairing them with rich fats like mayonnaise or sour cream helps increase satiety.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a gentle toss before serving.
