Creamy Cucumber Salad with Sour Cream
A refreshing and creamy cucumber salad made with crisp sliced cucumbers, red onion, and a tangy sour cream dressing. This simple, flavorful side dish is perfect for summer meals, potlucks, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 large English cucumbers (about 2 pounds), thinly sliced
- 1 cup full-fat sour cream
- 1 medium red onion, thinly sliced
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, plus 2 teaspoons for salting cucumbers
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced (optional)
Instructions
- Prepare the cucumbers: Place sliced cucumbers in a colander over a bowl. Sprinkle with 2 teaspoons kosher salt, toss gently, and let sit for 30 minutes to draw out moisture.
- Make the dressing: In a bowl, whisk sour cream until smooth. Add vinegar, sugar, 1 teaspoon kosher salt, pepper, and garlic (if using). Stir in most of the chopped dill, reserving some for garnish.
- Assemble the salad: Press the salted cucumbers gently to remove excess moisture. Transfer to a bowl, add sliced red onion, and pour the dressing over. Mix gently to coat. Garnish with reserved dill before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Soak red onions in cold water for 10 minutes to reduce sharpness.
- Add radishes or carrots for extra crunch and color.
- Best served chilled and within 48 hours for ideal texture.
- Keep cucumbers and dressing separate if prepping ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
