This refreshing Creamy Cucumber Salad combines crisp cucumbers, tangy sour cream dressing, and fresh dill for a light and flavorful side dish. It’s quick to make and perfect for summer gatherings, barbecues, or a simple weeknight meal.
Ingredients
- 1 ½ lbs cucumbers (2 English cucumbers or 7–10 small cucumbers)
- ½ medium red or yellow onion, thinly sliced
- 1 Tbsp fresh or frozen dill, chopped
- ½ cup sour cream (reduced-fat is fine)
- ½ Tbsp fresh lemon juice
- 1 garlic clove, pressed or grated
- ½ tsp fine sea salt, plus a pinch of black pepper (to taste)
Instructions
- Make the dressing: In a small bowl, whisk together sour cream, lemon juice, garlic, dill, salt, and pepper. Set aside.
- Prep the cucumbers: Peel cucumbers if desired, then slice into thin rounds (or half-moons if using larger cucumbers). Place in a large mixing bowl. Add the thinly sliced onion.
- Combine: Just before serving, pour the dressing over the cucumber and onion mixture. Toss gently until evenly coated.
- Serve: The salad is best enjoyed immediately but will stay fresh for about 2–3 hours if refrigerated after adding the dressing.
Why You’ll Love This Recipe
- Crisp, cool, and creamy—perfect for warm days.
- Quick and easy, ready in 10 minutes.
- Light yet flavorful, pairing well with grilled meats and hearty dishes.
- Made with simple ingredients you likely already have at home.
Tips
- Slice evenly: Thin, uniform slices make the salad more delicate and easier to eat.
- Salt cucumbers first (optional): For extra crispness, sprinkle cucumber slices with a little salt, let sit for 15 minutes, then pat dry before mixing with the dressing.
- Add dressing last minute: This keeps cucumbers from releasing too much liquid and watering down the salad.
- Chill before serving: A short time in the fridge makes the salad even more refreshing.
Variations and Substitutions
- Yogurt-based: Replace sour cream with Greek yogurt for a lighter, tangier option.
- Extra herbs: Add chives, parsley, or mint for more fresh flavor.
- Creamier: Mix in a little mayonnaise with the sour cream.
- German-style: Add a splash of vinegar for a sharper bite.
- Low-dairy: Use dairy-free sour cream or cashew cream as a substitute.
FAQs
Can I make this ahead of time?
Yes, but it’s best to keep the dressing separate and toss just before serving for maximum freshness.
Do I need to peel cucumbers?
English cucumbers have thin skins, so peeling is optional. For thicker-skinned cucumbers, peeling is recommended.
How long does it keep?
Once dressed, the salad is best within 2–3 hours. If stored separately, cucumbers and dressing will keep up to 2 days.
Serving Suggestions
- Serve alongside grilled chicken, steak, or fish.
- Perfect as a refreshing side for barbecues and picnics.
- Pair with hearty dishes like roasted potatoes or casseroles to balance richness.
- Enjoy as a light lunch with some crusty bread.
Creamy Cucumber Salad
6
servings10
minutesIngredients
1 ½ lbs cucumbers (2 English cucumbers or 7–10 small cucumbers)
½ medium red or yellow onion, thinly sliced
1 Tbsp fresh or frozen dill, chopped
½ cup sour cream (reduced-fat is fine)
½ Tbsp fresh lemon juice
1 garlic clove, pressed or grated
½ tsp fine sea salt, plus a pinch of black pepper (to taste)
Directions
- Make the dressing: In a small bowl, whisk together sour cream, lemon juice, garlic, dill, salt, and pepper. Set aside.
- Prep the cucumbers: Peel cucumbers if desired, then slice into thin rounds (or half-moons if using larger cucumbers). Place in a large mixing bowl. Add the thinly sliced onion.
- Combine: Just before serving, pour the dressing over the cucumber and onion mixture. Toss gently until evenly coated.
- Serve: The salad is best enjoyed immediately but will stay fresh for about 2–3 hours if refrigerated after adding the dressing.
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