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Creamy Cucumber Salad
nibbleboard.com/recipes/creamy-cucumber-salad
Ingredients
- 2 English cucumbers
- 1/3 cup sliced red onion (about 1/4 onion)
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1/4 cup fresh dill
- 3 tablespoons white vinegar
- 1/2 teaspoon granulated sugar
- salt to taste
- freshly ground black pepper to taste (optional)
Instructions
- Wash the cucumbers and slice them into thin rounds, about 1/4-inch thick. Thinly slice the red onion into half-moons.
- Whisk together the sour cream, mayonnaise, dill, white vinegar, sugar, and 1/8 teaspoon salt in a large bowl until smooth.
- Add the sliced cucumbers and red onion to the dressing. Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavors meld and the cucumbers absorb the dressing.
- Taste and season with additional salt and pepper. Sprinkle with extra fresh dill and serve cold.
Nutrition per Serving
86Calories
1gProtein
4gCarbs
8gFat
Chef Tips
- Use English cucumbers — they have fewer seeds and thinner skin, so no peeling or seeding required.
- Salting and draining the cucumbers for 20 minutes before tossing draws out excess water and prevents the dressing from getting watery. Sprinkle slices with 1 teaspoon salt, let sit in a colander, then pat dry.
- Swap sour cream for plain Greek yogurt for a lighter, tangier version with extra protein.
- This salad is best eaten within 24 hours. The cucumbers release water overnight, so give it a stir and drain any pooled liquid before serving leftovers.
- For a mayo-free version, increase the sour cream to 3/4 cup — you'll lose a bit of richness but the salad still works beautifully.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving and drain any excess liquid that collects at the bottom.