Description
This Creamy Cucumber Salad is a light, tangy, and refreshing side dish perfect for warm-weather meals. With crisp cucumbers tossed in a cool, creamy dressing infused with dill and garlic, it’s a quick and nutritious addition to barbecues, picnics, or weeknight dinners. The blend of sour cream and vinegar gives it a bright zing that complements everything from grilled meats to sandwiches.
Ingredients
- 2 large English cucumbers, thinly sliced
- ½ teaspoon salt (for draining cucumbers)
- ½ cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 garlic clove, finely minced
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare Cucumbers:
Wash and thinly slice the cucumbers. Place them in a colander, sprinkle with ½ teaspoon of salt, and let them rest for 20 minutes to draw out moisture. Rinse and pat dry with paper towels. - Make the Dressing:
In a mixing bowl, whisk together sour cream, mayonnaise, vinegar, sugar, minced garlic, salt, and pepper until smooth and well combined. - Combine:
Add the cucumber slices to the dressing and gently toss until all pieces are coated. - Add Dill:
Stir in chopped fresh dill. Mix gently to preserve the cucumber texture. - Chill and Serve:
Refrigerate the salad for at least 15–20 minutes before serving to allow flavors to meld. Serve cold.
Notes
- Substitutions: You can use Greek yogurt instead of sour cream for a healthier option. For a vegan version, swap with coconut yogurt and vegan mayo.
- Optional Add-ins: Thinly sliced red onions or cherry tomatoes add color and a mild bite.
- Make-Ahead Tip: Store the cucumbers and dressing separately and mix before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American