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CREAMY CUCUMBER SALAD centered hero view, clean and uncluttered
Thomas Baker

Creamy Cucumber Salad Easy Recipe for Busy Weeknights

This creamy cucumber salad is a delightful, fresh vegetable salad perfect for an easy dinner or weeknight meal. With crisp cucumbers, sharp red onions, and fresh dill combined in a light, tangy dressing, it makes an ideal spring side dish for family dinner or casual gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 49
Ingredients Method Notes

Ingredients
  

  • 3 cups thinly sliced cucumbers
  • 1 cup thinly sliced red onion
  • 1/2 cup sour cream
  • 1 Tablespoon white vinegar
  • 2 Tablespoons minced fresh dill
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Method
 

  1. Slice the red onion thinly using a sharp knife or mandoline.
  2. Wash the cucumbers well, slice them thinly, then gently pat them dry with paper towels to remove excess water.
  3. In a medium bowl, whisk together sour cream, white vinegar, fresh dill, sugar, salt, and garlic powder until fully incorporated.
  4. Fold in the sliced cucumbers and red onion carefully, making sure they are evenly coated with the dressing.
  5. Sprinkle with extra fresh dill and freshly ground black pepper if you like.
  6. Serve the salad right away or cover and chill it for better flavor. Keep leftovers refrigerated in a covered container for up to three days.

Notes

  • For best taste, prepare this salad at least one hour ahead and chill it to allow the flavors to blend. For longer storage, slice and store vegetables separately and combine with dressing just before serving. This salad keeps well for up to 3 days in an airtight container in the fridge.