Description
A cool, crisp, and refreshing creamy cucumber salad made with thinly sliced cucumbers tossed in a tangy sour cream and dill dressing. This simple side dish is perfect for warm days and pairs beautifully with grilled meats, sandwiches, or light lunches.
Ingredients
2 large cucumbers, thinly sliced (peeled or unpeeled)
1/4 small red onion, thinly sliced (optional)
1/2 cup sour cream (or Greek yogurt)
1 tbsp mayonnaise (optional)
1 tbsp white vinegar or apple cider vinegar
1–2 tsp sugar, to taste
1 tbsp chopped fresh dill (or 1 tsp dried dill)
Salt, to taste
Black pepper, to taste
Instructions
- Place the cucumber slices in a colander, sprinkle lightly with salt, and let sit for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
- In a mixing bowl, combine sour cream, mayonnaise (if using), vinegar, sugar, dill, salt, and black pepper. Mix until smooth.
- Add the cucumbers and red onions (if using) to the dressing and toss until evenly coated.
- Refrigerate for 15–30 minutes before serving to allow the flavors to develop.
- Stir gently before serving and serve chilled.
Notes
Salting the cucumbers helps prevent a watery salad.
Greek yogurt can be used for a lighter version.
Adjust sugar and vinegar to balance sweetness and tanginess.
Best served fresh but can be stored for up to 2 days in the refrigerator.
Stir before serving as cucumbers may release additional moisture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
