Description
This Creamy Cucumber Salad is a refreshingly crisp and cool dish perfect for summer gatherings or as a light lunch side. Featuring crunchy cucumber, thinly sliced onion, and a tangy sour cream dressing with fresh dill, this salad delivers a creamy texture and herby brightness in every bite. Ready in under 15 minutes, it’s an easy, delicious way to enjoy fresh produce.
Ingredients
Units
Scale
Cucumber Salad
- 2 large English cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced
Creamy Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar (or apple cider vinegar)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the Vegetables: Thinly slice the cucumbers (peeling optional) and the red onion, then place them in a large salad bowl.
- Make the Creamy Dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, vinegar, chopped dill, garlic powder, salt, and black pepper until smooth and combined.
- Combine and Toss: Pour the dressing over the sliced cucumbers and onions. Toss gently until all the vegetables are evenly coated with the dressing.
- Chill the Salad: Cover and refrigerate the salad for at least 10 minutes to let the flavors meld and the salad chill. Serve cold.
Notes
- For best flavor, use fresh dill and let the salad chill for at least 30 minutes.
- If you prefer less tang, reduce the vinegar or add a pinch of sugar to the dressing.
- Leftovers are best eaten within 1-2 days.
- Substitute Greek yogurt for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
