Description
A cool and creamy cucumber salad with a dill-sour cream dressing that’s crisp, tangy, and refreshing—perfect as a quick side for summer meals, picnics, or casual dinners.
Ingredients
2 English cucumbers
½ cup sour cream
1 tablespoon dill
2 tablespoons white vinegar
½ teaspoon salt
¼ teaspoon garlic powder
1 teaspoon sugar
½ red onion, optional
Instructions
- Peel the cucumbers and slice them thinly. Place in a large bowl.
- In a separate bowl, whisk together sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
- Pour the dressing over the cucumbers (and onion, if using) and toss to coat evenly.
- Chill the salad in the refrigerator for about 1 hour before serving for best flavor and texture.
Notes
Swap some or all sour cream with Greek yogurt for a lighter version.
Add extra sugar or sugar substitute for a slightly sweeter flavor.
Stir in Dijon mustard for added tang.
Mix in chives or parsley for a different herby note.
Include a spoon of mayo for a creamier texture.
Boost crunch with radishes or bell pepper.
Store in the fridge up to 2–3 days; stir before serving.
Best served cold. Do not freeze or reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg