Creamy Cucumber Salad
This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.
Servings: 10 servings
Calories: 77kcal
Ingredients
- 2 pounds cucumbers any variety
- 1/2 small red onion
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon fresh dill plus more for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
- In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
- Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
- Cover the salad and refrigerate for at least 30 minutes before serving.
- Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.
We don't recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that's great! Just keep it chilled until you are ready to serve.
Tips:
- Don't skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
- Swap the mayo or sour cream for Greek yogurt for a lighter salad. It's just as delicious and a bit healthier!
- Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
- If you don't enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.
Nutrition
Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!