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
1/2 small red onion, thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions
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Peel and thinly slice the cucumbers. You can leave the skin on for extra crunch if preferred.
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Thinly slice the red onion and set aside.
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In a medium-sized mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, and fresh dill until smooth.
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Season the dressing with salt and pepper to taste.
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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.
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Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld together.
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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
