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