Description
Cool, creamy, and packed with fresh dill flavor, this Creamy Cucumber Salad is a quick summer side dish that delivers serious nostalgic vibes. Made in just 15 minutes with no cooking required, it’s the perfect cooling companion for BBQs, potlucks, or weekday dinners. Light, tangy, and irresistibly refreshing
Ingredients
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3 cups (approx. 400g) thinly sliced cucumbers
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1 cup (approx. 120g) thinly sliced red onion
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½ cup (120g) sour cream
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1 tablespoon (15ml) white vinegar
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2 tablespoons (6g) minced fresh dill
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1 teaspoon (4g) granulated sugar
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½ teaspoon (2.5g) salt
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¼ teaspoon (1g) garlic powder
Instructions
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Thinly slice cucumbers and red onion using a sharp knife or mandoline. Pat cucumbers dry with a paper towel.
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In a medium bowl, mix sour cream, vinegar, dill, sugar, salt, and garlic powder until smooth.
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Add cucumbers and onions to the bowl and gently toss to coat.
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Optionally garnish with extra dill or black pepper. Serve immediately or refrigerate for at least 1 hour to develop flavor.
Notes
Use English cucumbers for fewer seeds and thinner skin.
For a lighter version, substitute Greek yogurt for sour cream.
Chilling the salad improves flavor and texture.
Store leftovers in an airtight container for up to 3 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American