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Creamy Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 104 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing, creamy cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy sour cream and dill dressing, perfect as a light side dish or accompaniment for summer meals.

Ingredients

Scale

Vegetables

  • 3 cups thinly sliced cucumbers
  • 1 cup thinly sliced red onion

Dressing

  • 1/2 cup sour cream
  • 1 Tablespoon white vinegar
  • 2 Tablespoons minced fresh dill
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  1. Slice Vegetables: Cut the red onion into thin slices using a sharp knife or mandoline. Wash the cucumbers thoroughly, then slice them thinly as well. Pat the cucumber slices dry with paper towels to remove any excess moisture, which helps keep the salad crisp.
  2. Make Dressing: In a medium mixing bowl, combine sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir well until all ingredients are evenly blended and the dressing is smooth.
  3. Toss Salad: Add the sliced cucumbers and red onions to the dressing. Gently toss everything together to ensure all vegetable slices are evenly coated with the creamy dressing.
  4. Garnish and Serve: Garnish with additional fresh dill and freshly ground black pepper to taste. Serve the salad immediately for the best freshness or cover and refrigerate for at least 1 hour to let flavors meld before serving.
  5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best quality when making ahead, consider slicing and storing the vegetables separately and combining with the dressing right before serving.

Notes

  • For best flavor, make the salad at least 1 hour before serving and chill to allow the flavors to combine.
  • If preparing more than an hour ahead, slice cucumbers and onions and store separately, then toss with dressing before serving.
  • Keep leftovers refrigerated in an airtight container for up to 3 days.
  • Patting cucumbers dry helps prevent the salad from becoming watery.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 70
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://evelynseats.com/creamy-cucumber-salad-recipe/