If summer had a flavor, I’m pretty sure it would taste like this Cucumber Salad with Dill—refreshing, light, and with just the right amount of tang. Whether you’re dealing with a heatwave, prepping for a backyard BBQ, or just craving something crisp between bites of your burger, this dish delivers that cooling crunch your taste buds will thank you for.
We’ve all been there—staring into the fridge, wondering how to jazz up dinner without turning on the oven. This salad is your answer. It takes all of 10 minutes, pairs with almost everything, and is naturally a low-carb salad (hello, keto friends!). Plus, the creamy dressing with sour cream and fresh dill makes it feel indulgent without actually being heavy.
Think of it as the cool cousin of coleslaw—less fussy, more elegant, and way easier to throw together. Oh, and if you’ve got picky eaters? Even the “I don’t do green stuff” crowd usually comes around after a bite or two.
So grab your cucumbers, whisk up that tangy dill dressing, and get ready to make your new favorite Creamy Cucumber Dill Salad.
Why You’ll Love This Cucumber Salad with Dill
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Quick & Easy: Just slice, whisk, and toss—done in 10 minutes.
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Versatile: Perfect for picnics, potlucks, weeknight dinners, or Sunday lunches.
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Light Yet Creamy: Thanks to sour cream, it’s rich without being too heavy.
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Low Carb & Keto-Friendly: A guilt-free side dish that fits into most eating plans.
Ingredients
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2 large fresh English cucumbers, thinly sliced (approx. 500 g)
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1/2 cup (120 g) sour cream
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2 tsp (4 g) fresh dill, chopped
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1 tbsp (15 ml) white vinegar
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1 tsp (3 g) minced garlic
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1/2 tsp (3 g) salt
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1/2 tsp (2 g) sugar
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1/4 tsp (1 g) black pepper
How to Make Cucumber Salad with Dill
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Prep the Cucumbers
Wash cucumbers well. Slice into thin rounds—about 2 mm thick—for maximum tenderness and flavor. A mandoline makes this super quick, but a sharp knife works too. -
Mix the Dressing
In a small bowl, whisk together sour cream, dill, vinegar, garlic, salt, sugar, and pepper until smooth and creamy. -
Combine & Toss
Pour dressing over cucumber slices in a large bowl. Gently toss to coat every piece. -
Chill & Serve
Enjoy immediately for a crisp bite, or cover and refrigerate for 30 minutes so flavors mingle and cucumbers get extra chilly. Stir gently before serving.
Olivia’s Tips for the Perfect Salad
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Thin is In: The thinner your cucumber slices, the more dressing they soak up—think paper-thin, but not see-through.
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Fresh Dill is Key: Dried dill works in a pinch, but fresh gives that bright, garden-fresh flavor.
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Adjust to Taste: Love garlic? Add more. Want more tang? Extra vinegar won’t hurt.
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Serving Trick: If making ahead, keep cucumbers and dressing separate until 30 minutes before serving to keep them from getting too soft.
A Little Story from My Kitchen
This Sour Cream Cucumber Salad has been in my summer rotation for years. The first time I made it, I was rushing to pull together a last-minute dinner when my in-laws announced they were “just popping by.” My fridge was practically empty—except for cucumbers, sour cream, and a half-bunch of dill from a farmers’ market trip. I threw them together, crossed my fingers, and hoped for the best.
Not only did the salad disappear in minutes, but my mother-in-law asked for the recipe. That’s when I knew it was a keeper. Now, it’s my go-to for any warm-weather gathering, and yes—it still disappears just as fast.
What to Serve with Cucumber Salad with Dill
This Creamy Cucumber Dill Salad is like the little black dress of side dishes—it pairs with almost anything. It’s amazing alongside grilled chicken, steaks, burgers, or bratwursts. I also love it as a cool counterpoint to spicy dishes—think BBQ ribs, blackened fish, or even tacos.
For a picnic, pair it with pasta salad, corn on the cob, and a big jug of iced tea. And if you’re keeping things keto, serve it next to baked salmon or roasted chicken thighs with a sprinkle of paprika.
How to Store Leftovers
If you have leftovers (rare, but it happens), store them in an airtight container in the fridge. They’ll keep well for up to 2 days. The cucumbers will release a little water over time, so give the salad a gentle stir before serving again.
If you want to make it ahead, I recommend slicing the cucumbers and storing them separately from the dressing. Combine just before serving to keep that satisfying crunch.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt will make it tangier and slightly lighter.
Will regular cucumbers work?
Absolutely. Just peel them if the skin is thick or waxy.
Can I make this salad dairy-free?
Sure—use a dairy-free sour cream alternative.
How can I make it even lower in carbs?
Skip the sugar entirely or switch to a keto-friendly sweetener.
If you’re looking for a quick, delicious, and refreshing side that works for almost any meal, this Cucumber Salad with Dill is it. It’s fresh, creamy, and satisfying without stealing the show from your main dish. Honestly, it’s the kind of recipe you’ll make “just to have something on the side” and then find yourself sneaking spoonfuls straight from the fridge.
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Print
Cool & Creamy Cucumber Salad with Dill
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A refreshing and creamy cucumber salad made with thinly sliced English cucumbers tossed in a tangy sour cream dressing with fresh dill, garlic, and vinegar. This quick 10-minute side dish is light yet satisfying, perfect for summer BBQs, weeknight dinners, or picnics, and is naturally low-carb and keto-friendly.
Ingredients
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2 large fresh English cucumbers, thinly sliced (approx. 500 g)
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1/2 cup (120 g) sour cream
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2 tsp (4 g) fresh dill, chopped
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1 tbsp (15 ml) white vinegar
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1 tsp (3 g) minced garlic
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1/2 tsp (3 g) salt
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1/2 tsp (2 g) sugar
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1/4 tsp (1 g) black pepper
Instructions
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Wash cucumbers and slice them into thin rounds about 2 mm thick.
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In a small bowl, whisk together sour cream, dill, vinegar, garlic, salt, sugar, and pepper until smooth.
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Pour dressing over cucumbers in a large bowl and gently toss to coat.
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Serve immediately for crisp texture or chill for 30 minutes before serving for enhanced flavor.
Notes
Slice cucumbers thinly for better flavor absorption.
Fresh dill gives the best flavor, but dried can be used in a pinch.
For make-ahead prep, store cucumbers and dressing separately until just before serving.
Greek yogurt can replace sour cream for a tangier taste.
Can be made dairy-free with plant-based sour cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American