Creamy Cucumber Salad Recipe
Introduction
Creamy Cucumber Salad is a refreshing and simple side dish perfect for warm days or as a light accompaniment to any meal. Its cool, tangy flavor combines crisp cucumbers with a luscious sour cream and dill dressing.
Ingredients
- 2 large cucumbers
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon vinegar (apple cider or white vinegar)
- Salt and pepper to taste
Instructions
- Step 1: Wash and thinly slice the cucumbers, discarding the ends.
- Step 2: In a bowl, combine sour cream, vinegar, chopped dill, salt, and pepper to create the creamy dressing.
- Step 3: Toss the sliced cucumbers gently with the dressing until evenly coated.
- Step 4: Chill the salad for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- For extra crunch, add thinly sliced red onion or radishes.
- Use Greek yogurt instead of sour cream for a lighter version.
- If fresh dill isn’t available, dried dill can be used—use about one-third the amount as it’s more concentrated.
- Adjust the vinegar amount to taste, adding more for a tangier salad.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be stirred and served cold again. Avoid storing it longer as cucumbers may become watery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of vinegar?
Yes, white wine vinegar or lemon juice also work well to add brightness to the dressing.
Should I peel the cucumbers?
Peeling is optional. Leaving the skin on adds texture and nutrients, especially if using thin-skinned varieties like English cucumbers.
PrintCreamy Cucumber Salad Recipe
A refreshing and creamy cucumber salad perfect as a cool side dish. Thinly sliced cucumbers are tossed in a tangy sour cream and vinegar dressing with fresh dill for a light, flavorful salad ideal for summer meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cucumbers
- 2 medium cucumbers, thinly sliced
Dressing
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 2 tablespoons fresh dill, finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Slice the cucumbers: Wash the cucumbers thoroughly and slice them thinly using a sharp knife or mandoline for even pieces.
- Prepare the dressing: In a mixing bowl, combine sour cream, white vinegar, chopped fresh dill, salt, and black pepper. Whisk until smooth and well blended.
- Toss cucumbers with dressing: Add the sliced cucumbers to the dressing bowl and gently toss until all slices are evenly coated with the creamy mixture.
- Chill the salad: For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Use English cucumbers or Persian cucumbers for a thinner skin and fewer seeds.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Add a pinch of sugar if you prefer a slightly sweeter dressing.
- Best served chilled as a side dish to grilled meats or sandwiches.
- Fresh dill is key to adding a bright, herbaceous flavor.
Keywords: Creamy cucumber salad, sour cream salad, cucumber side dish, fresh dill salad, easy summer salad
