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Creamy Cucumber Salad with Dill and Sour Cream

creamy cucumber salad - featured image

A quick and easy creamy cucumber salad featuring fresh dill and sour cream, perfect for summer with a refreshing and tangy flavor.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 1 cup (240 ml) full-fat sour cream
  • 2 tablespoons fresh dill, finely chopped
  • 1 small red onion, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, finely minced or grated (optional)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • Optional: 1 teaspoon sugar or honey
  • Optional: chopped chives or parsley for extra herb flavor

Instructions

  1. Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline, slice them thinly (about ⅛ inch or 3 mm thick). If slices are too watery, sprinkle lightly with salt and let sit in a colander for 10 minutes, then pat dry with paper towels.
  2. Peel and thinly slice the red onion. If raw onion flavor is too strong, soak slices in cold water for 5 minutes, then drain.
  3. In a bowl, combine sour cream, lemon juice, minced garlic (if using), salt, and black pepper. Whisk until smooth. Taste and adjust seasoning, adding sugar or honey if desired.
  4. Stir in the finely chopped fresh dill.
  5. Toss cucumber slices and onion with the dressing gently but thoroughly to coat each piece.
  6. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld and cucumbers soften slightly without losing crunch.
  7. Before serving, stir the salad gently, taste for salt and pepper, and add more dill on top if desired.

Notes

Salting and draining cucumbers before mixing helps prevent a watery salad. Use fresh dill for best flavor. Avoid over-mixing to keep cucumbers from bruising. Chill at least 30 minutes before serving. Best consumed within 24 hours for optimal texture.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, dill, sour cream, summer salad, easy salad recipe, quick side dish