Creamy Cucumber Salad
This creamy cucumber salad features sour cream, red onions, and dill. It's the perfect summer side dish, and you can make it ahead of time.
Servings 3 servings
Calories 60kcal
Ingredients
- ¼ cup sour cream full-fat
- 1 tablespoon white wine vinegar
- 2 tablespoons dill weed chopped
- 1 large English cucumber thinly sliced; 12 ounces
- ½ small red onion thinly sliced or chopped
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a large bowl, mix the sour cream, vinegar, and dill.
- Add the cucumbers and onions.
- Mix well until the cucumbers are coated in the creamy dressing.
- Cover the bowl with plastic wrap and refrigerate for one hour.
- Before serving, sprinkle the salad with salt and pepper and mix again.
Video
Notes
- Not a fan of dill? Use cilantro or parsley instead.
- I don't recommend distilled white vinegar. It's too acidic.
- English cucumbers are elongated cucumbers wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and are firmer and less watery. If you can't get English cucumbers, regular cucumbers are fine.
- You can keep this salad in an airtight container in the fridge for 3-4 days. Remix it before serving. It tastes better the second day after the flavors have had a chance to meld. I don't recommend freezing this salad.
Nutrition
Serving: 0.3recipe | Calories: 60kcal | Carbohydrates: 6g | Protein: 1.6g | Fat: 3.5g | Saturated Fat: 2.7g | Sodium: 198mg | Fiber: 1g | Sugar: 2g
