Description
This Creamy Cucumber Salad is a refreshing side dish featuring thinly sliced cucumbers and onions tossed in a tangy sour cream and dill dressing. Perfect for warm weather and quick to prepare, this salad offers a cool, crisp bite with a creamy, flavorful dressing that complements any meal.
Ingredients
Scale
Vegetables
- 1 1/2 lbs cucumbers (2 English cucumbers or 7-10 small cucumbers)
- 1/2 medium purple or yellow onion (thinly sliced)
Dressing
- 1/2 cup sour cream (reduced fat is okay)
- 1 Tbsp fresh or frozen dill (chopped)
- 1/2 Tbsp fresh lemon juice
- 1 garlic clove (pressed or grated)
- 1/2 tsp fine sea salt
- Pinch of black pepper (or to taste)
Instructions
- Prepare the Dressing: In a small bowl, combine the sour cream, lemon juice, garlic, chopped dill, salt, and black pepper. Stir well to incorporate all ingredients and set the dressing aside to allow flavors to meld while you prepare the salad.
- Slice the Vegetables: Peel cucumbers if desired, then slice them into thin rounds or half rounds for larger cucumbers. Place the sliced cucumbers into a large mixing bowl. Add the thinly sliced onion to the bowl as well.
- Toss and Serve: Just before serving, pour the prepared dressing over the cucumber and onion mixture. Gently toss to thoroughly coat all the slices with the dressing. Serve immediately or refrigerate for up to 2-3 hours to keep fresh.
Notes
- For best texture, slice cucumbers thinly using a mandoline or sharp knife.
- The salad is best served fresh but can be refrigerated for 2-3 hours without losing crispness.
- Use reduced-fat sour cream for a lighter version without compromising creaminess.
- Fresh dill gives the best flavor, but frozen dill is a good substitute if fresh is unavailable.
- Adjust lemon juice and seasoning according to personal preference for tanginess and saltiness.
