Description
Creamy Cucumber Salad is the ultimate refreshing summer side dish. Made with thinly sliced English cucumbers, sour cream, fresh dill, and a hint of vinegar, it’s tangy, cool, and crunchy—perfect alongside grilled meats or light lunches. Quick to prepare and chill-friendly, it’s a seasonal favorite that brings nostalgic, garden-fresh comfort to your table.
Ingredients
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2 English cucumbers (about 600 g)
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½ cup sour cream (120 ml)
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1 tbsp fresh dill (or 3 g dried dill)
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2 tbsp white vinegar (30 ml)
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½ tsp salt (2.5 g)
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¼ tsp garlic powder (1 g)
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1 tsp sugar (4 g)
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½ red onion, thinly sliced (optional, about 50 g)
Instructions
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Peel the cucumbers and slice into thin, even rounds.
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If using red onion, slice it thinly and add to a large bowl with the cucumbers.
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In another bowl, whisk together sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
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Pour the dressing over the cucumber mixture and gently toss to coat.
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Cover and refrigerate for at least 1 hour.
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Serve chilled.
Notes
Substitute Greek yogurt for sour cream if desired.
For extra tang, add more vinegar or a squeeze of lemon.
If cucumbers are very watery, salt and drain them for 15 minutes before mixing.
Fresh dill gives the best flavor, but dried dill works too.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Chilled
- Cuisine: American