Creamy Cucumber Salad
This Creamy Cucumber Salad is cool, crisp, and refreshing, made with fresh cucumbers, sour cream, mayonnaise, dill, garlic, red onion, and a little lemon juice. It is an easy summer side dish that comes together in minutes and tastes best served cold.
Ingredients
- 2 large English cucumbers or 6 small Persian cucumbers, thinly sliced thinly sliced
- 1/2 small red onion very thinly sliced
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill chopped
- 1 small garlic clove grated or minced
- 2 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
Instructions
- Add the sliced cucumbers to a colander and sprinkle with about 1/4 teaspoon salt. Toss gently and let them sit for 7 to 10 minutes, just until they release a little water but still stay crisp.
- Spread the cucumbers over paper towels and gently pat them dry. This helps keep the creamy cucumber salad from turning watery.
- In a large bowl, mix the sour cream, mayonnaise, fresh dill, red onion, garlic, lemon juice, sugar, black pepper, and the remaining 1/4 teaspoon salt until smooth and creamy.
- Add the drained cucumbers to the bowl and gently fold everything together until the cucumber slices are coated in the creamy dressing.
- Cover and chill for 15 to 30 minutes before serving. Stir gently, taste for seasoning, and serve cold with extra fresh dill if desired.
Notes
- For the best texture, do not salt the cucumbers for too long. 7 to 10 minutes is enough to remove a little moisture while keeping them crisp.
- This salad is best served the same day. If it sits too long, the cucumbers will release more water and the dressing may thin out.
- Use fresh dill if possible. It gives the salad a brighter, cleaner flavor than dried dill.
- If the dressing looks too thin after chilling, stir in a small spoonful of sour cream or mayonnaise before serving.
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook