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Creamy Cucumber Salad

A refreshing, crisp, and easy-to-make side dish featuring thinly sliced English cucumbers and red onions tossed in a tangy sour cream and dill dressing. Perfect for summer picnics and family dinners.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 English cucumbers thinly sliced
  • 0.5 red onion thinly sliced
Creamy Dill Dressing
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp dried dill weed

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Chef's knife or Mandoline slicer

Method
 

  1. Wash and thinly slice the English cucumbers and red onion. Place them into a large mixing bowl.
  2. In a separate small bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, and dried dill weed until the mixture is smooth and well combined.
  3. Pour the dressing over the sliced cucumbers and red onions.
  4. Toss gently until all the vegetables are evenly coated in the creamy dressing.
  5. Serve immediately, or for best results, cover and refrigerate for 30-60 minutes before serving to allow flavors to meld.

Notes

To prevent a watery salad, you can 'sweat' the cucumbers first by tossing them with a little salt in a colander, letting them sit for 30 minutes, and draining excess liquid before mixing with the dressing.