Creamy Cucumber Salad is a classic, light, and refreshing side dish that pairs well with almost any meal. With thinly sliced cucumbers, a creamy dill dressing, and a hint of tang from vinegar, this salad is perfect for summer gatherings, potlucks, or as a cool companion to grilled meats.
Equipment:
- Cutting board
- Sharp knife or mandoline slicer
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients:
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- 1 cup sour cream
- 2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
Instructions:
- Prepare the Cucumbers:
- Thinly slice the cucumbers using a knife or mandoline slicer for uniform pieces.
- Sprinkle the cucumber slices with a pinch of salt and let them sit in a colander for 15–20 minutes to draw out excess water. Pat dry with a paper towel.
- Prepare the Dressing:
- In a medium bowl, whisk together sour cream, mayonnaise (if using), white vinegar, sugar, dill, salt, and pepper until smooth and creamy.
- Assemble the Salad:
- In a large bowl, combine the cucumbers and red onion slices. Pour the dressing over the vegetables and toss until well coated.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.
Tips:
- Use English cucumbers or Persian cucumbers for fewer seeds and a milder flavor.
- Add a squeeze of lemon juice for extra freshness.
- Garnish with additional dill or a sprinkle of paprika for a pop of color.
This Creamy Cucumber Salad is an effortless yet flavorful side dish that’s perfect for warm days. Its creamy, tangy dressing complements the crunch of fresh cucumbers, making it a delightful addition to any table. Try it today for a quick, refreshing treat!
Creamy Cucumber Salad Recipe
This Creamy Cucumber Salad recipe is a refreshing and easy side dish featuring crisp cucumbers, tangy sour cream, and a hint of dill—perfect for summer barbecues or any meal.
Equipment
- Cutting board
- Sharp knife or mandoline slicer
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 2 large cucumbers thinly sliced
- ½ small red onion thinly sliced
- 1 cup sour cream
- 2 tablespoons mayonnaise optional, for extra creaminess
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
Instructions
- Prepare the Cucumbers:
- Thinly slice the cucumbers using a knife or mandoline slicer for uniform pieces.
- Sprinkle the cucumber slices with a pinch of salt and let them sit in a colander for 15–20 minutes to draw out excess water. Pat dry with a paper towel.
- Prepare the Dressing:
- In a medium bowl, whisk together sour cream, mayonnaise (if using), white vinegar, sugar, dill, salt, and pepper until smooth and creamy.
- Assemble the Salad:
- In a large bowl, combine the cucumbers and red onion slices. Pour the dressing over the vegetables and toss until well coated.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.
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