Creamy Cucumber Dill Salad with Tangy Sour Cream Dressing
A cool, creamy cucumber salad with a tangy sour cream dressing featuring fresh dill, perfect for quick, refreshing summer meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers or 3 medium regular cucumbers, thinly sliced
- 1 cup (240 ml) full-fat sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup thinly sliced red onion (optional)
Instructions
- Wash and peel the cucumbers if desired. Slice them thinly, about 1/8 inch (3 mm) thick. Scoop out seeds if using regular cucumbers.
- Optional: Place sliced cucumbers in a colander, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess water. Pat dry with paper towels.
- If using, thinly slice ¼ cup of red onion.
- In a mixing bowl, combine sour cream, lemon juice, white vinegar, sugar, minced garlic, salt, and black pepper. Whisk until smooth and creamy.
- Stir in fresh dill into the dressing.
- Add cucumbers and onions (if using) to the dressing. Gently toss to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld and salad chill.
Notes
Salting cucumbers to remove excess moisture helps prevent watery salad. Use fresh dill for best flavor. Chill salad for at least 30 minutes before serving. Can substitute sour cream with Greek yogurt for lighter texture or coconut-based sour cream for dairy-free option.
Nutrition
- Serving Size: About 1 cup (150 gra
- Calories: 110
- Fat: 7
- Carbohydrates: 7
- Fiber: 1
- Protein: 3
Keywords: cucumber salad, creamy cucumber salad, dill salad, sour cream dressing, summer salad, easy cucumber salad, tangy dressing