Description
This Creamy Cucumber Salad is a refreshing and easy-to-make side dish featuring thinly sliced cucumbers and onions tossed in a tangy, herb-infused sour cream dressing. Perfect for warm weather meals or as a crisp complement to grilled dishes, it delivers coolness and creaminess with a hint of lemon and dill.
Ingredients
Scale
Vegetables
- 1 1/2 lbs cucumbers (2 English cucumbers or 7-10 small ones)
- 1/2 medium purple or yellow onion, thinly sliced
Dressing
- 1/2 cup sour cream (reduced fat accepted)
- 1/2 tbsp fresh lemon juice
- 1 garlic clove, pressed or grated
- 1 tbsp fresh or frozen dill, chopped
- 1/2 tsp fine sea salt
- Pinch black pepper, or to taste
Instructions
- Prepare the dressing: In a small bowl, combine the sour cream, lemon juice, grated garlic, chopped dill, sea salt, and black pepper. Stir thoroughly until the dressing is smooth and well blended. Set aside to allow the flavors to meld while you prepare the vegetables.
- Slice the cucumbers and onions: Peel the cucumbers if desired, then slice them thinly into rounds or half-moons if the cucumbers are large. Place the sliced cucumbers into a large mixing bowl and add the thinly sliced onions.
- Toss and serve: Just before serving, pour the prepared dressing over the cucumber and onion mixture. Gently toss everything together to coat the vegetables evenly with the creamy dressing. The salad is best enjoyed fresh but will keep in the refrigerator for 2-3 hours without losing its crispness and flavor.
Notes
- For a dairy-free version, substitute sour cream with a plant-based yogurt or cream alternative.
- If using regular cucumbers instead of English cucumbers, peeling is recommended to reduce bitterness.
- This salad is best served within a few hours of dressing to maintain its crisp texture.
- Adjust salt and lemon juice according to your taste preferences.
- Refreshing addition to barbecues, picnics, or light lunches.
