Creamy Cucumber Salad
This Creamy Cucumber Salad is a refreshing and tangy side dish made with crisp cucumbers, red onions, and a creamy dressing infused with dill and garlic. Perfect for summer BBQs, picnics, or as a light, healthy addition to any meal, this salad is simple to prepare and bursting with flavor.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Mixing spoon
Ingredients
- 2 large cucumbers thinly sliced
- ½ red onion thinly sliced
- ½ cup sour cream or Greek yogurt for a healthier option
- ¼ cup mayonnaise
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar optional, for balance
Instructions
- Prepare the cucumbers – Slice the cucumbers thinly and place them in a colander. Sprinkle with a pinch of salt and let them sit for about 10 minutes to release excess water. Pat dry with a paper towel.
- Prepare the dressing – In a large mixing bowl, whisk together the sour cream, mayonnaise, white vinegar, Dijon mustard, garlic, dill, salt, black pepper, and sugar (if using). Mix until well combined.
- Combine ingredients – Add the sliced cucumbers and red onions to the bowl with the dressing. Toss gently to coat everything evenly.
- Chill and serve – Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled and enjoy!
Notes
For extra crunch, use English cucumbers or Persian cucumbers, as they have fewer seeds and hold their texture better.
For a lighter version, substitute Greek yogurt for mayonnaise or sour cream.
Add-ins: Feel free to add chopped fresh parsley, chives, or even a bit of feta cheese for extra flavor.
Make it ahead – This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
For a lighter version, substitute Greek yogurt for mayonnaise or sour cream.
Add-ins: Feel free to add chopped fresh parsley, chives, or even a bit of feta cheese for extra flavor.
Make it ahead – This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.