Step 1

Start by making the dressing. In a large glass measuring cup, or a medium size bowl, add 1/2 cup mayo, 1/2 cup cream, 2 tablespoons white sugar, 2 tablespoons white vinegar, 1 and 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly cracked black pepper (more or less to taste). Add a small dash of cayenne pepper too, don't go crazy we don't want it spicy we just want the flavor. Refrigerate the dressing unless you're eating right this second.

Step 2

Use a sharp chef's knife to slice the cucumber. (or use a mandoline if you are brave, or have a metal glove. Be careful!!) Slice into coins that are a little less than 1/8 inch thick. You want them pretty thin. See photos for reference.

Step 3

Slice 1/4 or 1/2 and onion into very thin slices. Like, paaaaper thin slices. I just used a knife and did my best, but a mandolin will work too.

Step 4

In a medium-small serving bowl, toss together the sliced cucumbers and sliced onions. Within a few minutes of serving, top with the dressing. It looks like too much dressing but it's not ;) (you can add more sliced cucumbers if you want) Serve with a slotted spoon.

Step 5

Kris says this dish is best served right away because the cucumbers will start to release their liquid as they sit in the dressing, making them less-crunchy. Eric disagrees entirely and thinks the salad is even better on day two because the flavors have had time to marry. I just pulled it out of the fridge to try it on day two and ate half the tupperware, so I guess you know which camp I'm in. Store the cukes and dressing separately if you're worried about it!