Description
This creamy cucumber salad is crisp, cool, and tangy—the perfect refreshing side dish for barbecues and everyday meals.
Ingredients
2 large cucumbers (English or regular)
½ small red onion, thinly sliced
½ cup sour cream
¼ cup mayonnaise
1 tablespoon white vinegar or lemon juice
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh dill, chopped (optional but recommended)
Instructions
Start by washing the cucumbers and slicing them into thin rounds. If using regular cucumbers, peel them and scoop out the seeds before slicing. Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.
While the cucumbers are resting, thinly slice the red onion and chop the fresh dill if using.
In a small bowl, whisk together the sour cream, mayonnaise, vinegar or lemon juice, sugar, black pepper, and additional salt to taste. Mix until smooth and creamy.
After the cucumbers have rested, pat them dry with a clean towel or paper towel to remove excess moisture.
In a large mixing bowl, combine the cucumbers, onions, and dressing. Toss gently until the cucumbers are well-coated.
Sprinkle in the fresh dill if using and give the salad a final gentle stir.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed within the first day or two, as the cucumbers will continue to release moisture and may become softer over time. To refresh the salad, simply drain any excess liquid and stir in a bit more sour cream or mayo before serving.
Avoid freezing cucumber salad, as cucumbers don’t freeze well and will lose their texture when thawed. For best results, enjoy it chilled and freshly made or within a day or so for peak flavor and crunch.
- Prep Time: 10
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 6
- Calories: 130