Here’s a quick and refreshing creamy cucumber salad that’s perfect as a side dish:
Ingredients (Serves 4)
- 2 large cucumbers, thinly sliced (English or Persian cucumbers work well)
- 1/2 cup sour cream or Greek yogurt (for a lighter option)
- 1 tbsp mayonnaise (optional, for extra creaminess)
- 1 tbsp white vinegar or lemon juice
- 1 tsp sugar (optional, balances tang)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1–2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 small red onion, thinly sliced (optional)
Instructions
- Prepare cucumbers:
- Peel if desired. Slice thinly (a mandoline works great for uniform slices).
- Optional: Sprinkle with a little salt and let sit 10 minutes, then drain excess liquid for a crisper salad.
- Make the dressing:
- In a bowl, mix sour cream, mayonnaise (if using), vinegar or lemon juice, sugar, salt, pepper, and dill.
- Combine:
- Toss cucumber slices (and onion, if using) with the dressing until evenly coated.
- Chill and serve:
- Refrigerate at least 20–30 minutes for flavors to meld. Serve cold.
✅ Tips:
- Add a little chopped fresh chives for extra flavor.
- For a lighter version, use all Greek yogurt and skip the mayonnaise.
- This salad is best eaten within 1–2 days — cucumbers release water over time.
I can also give a quick vinegar-free creamy cucumber salad that’s extra tangy and doesn’t water down over time — great for picnics.
Do you want me to provide that version too?
