Description

This Creamy Cucumber Salad is a refreshing and easy-to-make side dish, blending thinly sliced cucumbers and red onions in a tangy, dill-infused sour cream dressing. Perfectly chilled and lightly sweetened, this salad is an ideal accompaniment to warm-weather meals or any time you want a light, crisp salad with a creamy texture.

Ingredients

Vegetables

2 large English cucumbers (about 2 pounds)
1/2 medium red onion (thinly sliced)

Dressing

1 cup sour cream (or Greek yogurt for a lighter version)
2 tablespoons white vinegar
1 tablespoon fresh dill (chopped, plus extra for garnish)
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare Cucumbers: Wash the cucumbers thoroughly. Optionally peel them, leaving some strips of skin for added color and texture.
Slice Cucumbers: Thinly slice the cucumbers about 1/8 inch thick using a sharp knife or mandoline for even slices.
Salt Cucumbers: Place the sliced cucumbers in a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and let them sit for 30 minutes to draw out excess moisture.
Soak Onions: While cucumbers are resting, soak the sliced red onions in ice water for 10 minutes to reduce sharpness and mellow flavor. Drain and pat dry.
Make Dressing: In a large bowl, whisk together sour cream, white vinegar, chopped fresh dill, granulated sugar, remaining salt, and black pepper until smooth and combined.
Dry Cucumbers: After 30 minutes, gently pat the cucumber slices dry with paper towels to remove excess water.
Combine Ingredients: Add the cucumbers and drained red onion slices to the dressing bowl. Toss gently to coat everything evenly with the creamy dressing.
Chill Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the salad chill fully.
Season Adjustment: Before serving, stir the salad gently and taste to adjust seasoning if necessary by adding more salt or pepper to preference.
Serve: Transfer the salad to a serving bowl and garnish with extra fresh dill for a vibrant finishing touch.

Notes

For a lighter and tangier version, substitute sour cream with Greek yogurt.
Using a mandoline helps achieve consistent thin slices for better texture and flavor absorption.
Soaking onions in ice water mellows their sharpness and creates a sweeter flavor profile.
Salting cucumbers and letting them sit removes excess water, preventing the salad from becoming watery.
This salad is best served chilled and can be prepared a few hours ahead of time for convenience.
Store leftovers covered in the refrigerator and consume within 2 days for freshness.