This creamy cucumber salad is a light, refreshing dish perfect for any occasion. Crisp cucumbers are paired with a tangy and smooth dressing made from sour cream, mayonnaise, apple cider vinegar, and fresh dill. Whether you're serving it as a side dish at a summer BBQ or enjoying it as a simple meal on its own, this salad is bound to impress.
Ingredients
2 large cucumbers, peeled and thinly sliced
½ small red onion, thinly sliced
½ cup sour cream
¼ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon fresh dill, chopped
Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by peeling and thinly slicing the cucumbers. If you prefer, you can also leave the skin on for extra crunch.
Thinly slice the red onion and set it aside.
In a medium-sized mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, and fresh dill until smooth.
Season the dressing with salt and pepper to taste.
In a large bowl, combine the cucumber slices and red onion. Pour the creamy dressing over the vegetables and toss until everything is evenly coated.
Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy!
Servings and timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 40 minutes
Servings: 4 servings
Storage/Reheating
This creamy cucumber salad can be stored in an airtight container in the fridge for up to 2 days. I recommend enjoying it fresh, but it will stay delicious and flavorful for a day or two. Since it's served cold, there’s no need to reheat it.
FAQs
Can I make this cucumber salad ahead of time?
Yes, this salad actually tastes even better if made ahead! I like to let it chill in the fridge for at least 30 minutes, but it can be made a few hours or even the day before. The longer it sits, the more the flavors meld together.
Can I substitute Greek yogurt for sour cream?
Absolutely! If you're looking for a lighter option or simply prefer Greek yogurt, it can easily replace the sour cream in this recipe. It will still give the salad a creamy texture with a slightly tangy flavor.
How do I keep the cucumbers from getting soggy?
To keep the cucumbers from releasing too much water, I recommend salting them lightly before mixing with the dressing. Let them sit for about 10 minutes, then pat them dry with a paper towel. This helps reduce moisture and ensures the salad stays crisp.
Can I add other vegetables to this salad?
Of course! If you like, you can add other vegetables like cherry tomatoes, bell peppers, or even a little bit of shredded carrot. Just make sure to keep the texture in mind so the salad remains crunchy.
Is this cucumber salad gluten-free?
Yes, this creamy cucumber salad is naturally gluten-free. All of the ingredients used in the recipe are gluten-free, making it a safe and refreshing option for anyone following a gluten-free diet.
Conclusion
This creamy cucumber salad is the perfect dish for a light and refreshing meal or side dish. It's simple, quick to prepare, and bursting with flavor. Whether you're serving it at a picnic, BBQ, or enjoying it as a quick lunch, it’s sure to become a favorite. The creamy, tangy dressing pairs wonderfully with the crunchy cucumbers and fresh dill, making every bite a delight.
Recipe:
Creamy Cucumber Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy cucumber salad is a refreshing and light dish, perfect for summer BBQs, picnics, or a simple meal. Crisp cucumbers and red onions are tossed in a smooth dressing made from sour cream, mayonnaise, apple cider vinegar, and fresh dill. It's easy to make, can be prepared ahead of time, and tastes even better when chilled. The creamy, tangy dressing combined with crunchy cucumbers makes it a delightful addition to any meal. Ideal for those following a gluten-free diet.
Ingredients
2 large cucumbers, peeled and thinly sliced
½ small red onion, thinly sliced
½ cup sour cream
¼ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions
-
Peel and thinly slice the cucumbers. You can leave the skin on for extra crunch if preferred.
-
Thinly slice the red onion and set aside.
-
In a medium-sized mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, and fresh dill until smooth.
-
Season the dressing with salt and pepper to taste.
-
In a large bowl, combine the cucumber slices and red onion. Pour the creamy dressing over the vegetables and toss until everything is evenly coated.
-
Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld together.
-
Serve chilled and enjoy!
Notes
If you prefer a lighter option, substitute Greek yogurt for sour cream.
To avoid soggy cucumbers, salt them lightly before mixing with the dressing, let them sit for 10 minutes, and pat them dry with a paper towel.
The salad can be made ahead of time, and it will taste even better after sitting in the fridge for a few hours or overnight.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal
