Description
Creamy Cucumber Salad is a garden-fresh, chilled summer side dish made with thinly sliced cucumbers and a tangy sour cream dressing flavoured with dill and vinegar. It’s light, crisp, and creamy with just a touch of sweetness, making it the perfect accompaniment to grilled meats, sandwiches, or picnic lunches.
Ingredients
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4 large cucumbers, peeled and sliced (approx. 800 g)
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2 tbsp minced yellow onion (20 g)
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16 oz sour cream (475 ml)
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2 tsp salt (10 g)
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¼ cup white vinegar (60 ml)
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2 tsp dried dill weed (2 g)
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½ tsp sugar (2 g)
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Pinch of pepper (to taste)
Instructions
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Peel and slice cucumbers into thin rounds. Place in a large bowl with minced onion.
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In another bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
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Pour the dressing over the cucumbers and onion. Toss gently to coat.
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Cover and refrigerate for at least 6 hours or overnight.
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Stir before serving. Serve chilled.
Notes
Use a mandoline for thin, even cucumber slices.
Substitute half the sour cream with Greek yogurt for a lighter version.
Pat cucumbers dry to prevent excess water.
Fresh dill can be used—2 tbsp chopped = 2 tsp dried.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Chilled
- Cuisine: American