Description
This Creamy Cucumber Salad is a refreshing and easy-to-make side dish perfect for summer. Featuring thinly sliced English cucumbers and red onions tossed in a tangy and creamy dill dressing made with sour cream and mayonnaise, this salad is chilled to meld flavors and deliver a crisp, satisfying bite with every forkful. It’s a versatile accompaniment that pairs well with grilled dishes or can be enjoyed on its own as a light snack.
Ingredients
Scale
Vegetables
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Prepare the dressing: In a large bowl, combine the sour cream, mayonnaise, white vinegar, granulated sugar, fresh or dried dill, garlic powder, salt, and black pepper. Whisk thoroughly until the mixture is smooth and all ingredients are well blended.
- Add vegetables: Add the thinly sliced cucumbers and red onions to the bowl with the dressing. Gently toss the vegetables with the dressing until they are evenly coated, taking care not to bruise the cucumbers.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time helps the flavors meld beautifully and enhances the overall taste.
- Final toss and serve: Before serving, give the salad a quick toss to redistribute the dressing. Taste and adjust salt or pepper if needed, then serve chilled as a refreshing side dish.
Notes
- For extra crunch and color, add thinly sliced radishes or use a mix of different cucumber varieties.
- Substitute Greek yogurt for sour cream to create a lighter, tangy version of the dressing.
