Description
Creamy Cucumber Salad is a refreshing, tangy summer side dish made with crisp cucumber slices and a smooth sour cream dressing infused with dill, vinegar, and onion. It’s the perfect garden-fresh recipe to cool you down on hot days—ideal for BBQs, picnics, or as a chilled snack straight from the fridge
Ingredients
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4 large cucumbers, peeled and sliced (approx. 800 g)
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2 tbsp minced yellow onion (20 g)
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16 oz sour cream (475 ml)
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2 tsp salt (10 g)
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¼ cup white vinegar (60 ml)
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2 tsp dill weed (2 g)
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½ tsp sugar (2 g)
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Pinch of black pepper (to taste)
Instructions
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Peel and slice cucumbers into thin rounds. Add to a large bowl with minced onion.
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In a separate bowl, mix sour cream, vinegar, salt, dill, sugar, and black pepper until smooth.
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Pour the dressing over the cucumbers and onions. Stir gently to coat.
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Cover and refrigerate for at least 6 hours to let the flavours blend.
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Stir before serving and enjoy cold.
Notes
Pat cucumbers dry before mixing to prevent watering down the dressing.
English or Persian cucumbers provide extra crunch.
Substitute 2 tbsp fresh dill for dried dill if available.
Add lemon juice for extra brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Chilled
- Cuisine: American