Description
This Creamy Cucumber Salad is a crisp, refreshing side dish featuring thinly sliced cucumbers tossed in a tangy, herby sour cream dressing. Perfect for summer meals, barbecues, or any time you want a light and cooling salad.
Ingredients
Scale
- 2 English cucumbers
- ½ cup sour cream
- 1 tbsp fresh dill (or 1 tsp dried dill)
- 2 tbsp white vinegar
- ½ tsp salt
- ¼ tsp garlic powder
- 1 tsp sugar
- ½ red onion, thinly sliced (optional)
Instructions
- Prep the Cucumbers: Peel the cucumbers if desired. Slice them thinly and place in a large mixing bowl.
- Make the Dressing: In a separate small bowl, whisk together the sour cream, dill, vinegar, salt, sugar, and garlic powder until well combined.
- Combine: Pour the dressing over the sliced cucumbers. Add the red onion, if using. Toss gently until all slices are evenly coated.
- Chill and Serve: Cover and refrigerate the salad for at least 1 hour before serving. Stir again and garnish with more dill before serving, if desired.
Notes
- Use a mandoline slicer for consistent cucumber slices.
- Red onion can be soaked in cold water before adding to reduce sharpness.
- Greek yogurt can replace sour cream for a lighter version.
- Store in an airtight container for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 2g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Creamy Cucumber Salad, Cucumber Salad, Summer Salad, No Cook, Picnic Side Dish