Description
Creamy Cucumber Salad is a crisp and refreshing side dish made with thinly sliced cucumbers and a tangy, creamy dressing—perfect for warm days, picnics, or weeknight meals.
Ingredients
- 2 large cucumbers (English or regular), thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 1–2 tablespoons mayonnaise (optional)
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill or 1 teaspoon dried dill (optional)
- 1/4 cup thinly sliced red onion or green onion (optional)
Instructions
- Thinly slice cucumbers; peel and seed if using regular cucumbers.
- Optional: Sprinkle cucumbers with a bit of salt and let sit for 15–20 minutes to draw out water. Pat dry.
- In a bowl, mix sour cream or yogurt, vinegar or lemon juice, sugar, mayo (if using), salt, pepper, and dill until smooth.
- Toss cucumbers in the dressing until evenly coated. Stir in sliced onion if using.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
- Use Greek yogurt for a tangier, higher-protein option.
- Apple cider vinegar can replace white vinegar for more depth.
- Add radishes, tomatoes, or chickpeas for variety.
- Store leftovers in the fridge for up to 2 days; stir before serving.
- Best served chilled—do not reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
