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Easy Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad

iamwinfred
This Creamy Cucumber Dill Salad is a cool, refreshing side dish made with crisp cucumber slices coated in a tangy sour cream and dill dressing. It comes together in just 15 minutes, requires zero cooking, and tastes even better after chilling — making it the perfect make-ahead dish for cookouts, potlucks, and weeknight dinners alike.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 110 kcal

Equipment

  • Large mixing bowl
  • Mandoline slicer Optional; a sharp chef's knife works too
  • Colander or fine mesh strainer For salting and draining the cucumbers
  • Cutting board
  • Measuring cups and spoons
  • Small whisk or fork For mixing the dressing
  • Paper towels or clean kitchen towel For patting cucumbers dry
  • Airtight storage container For chilling and storing the salad

Ingredients
  

For the Salad

  • 2 large English cucumbers or 4 Persian cucumbers; thinly sliced to about 1/8-inch thickness
  • 1 tsp salt for drawing out moisture from cucumbers
  • 1/4 small red onion very thinly sliced; soaked in cold water for 5–10 minutes, then drained and patted dry

For the Creamy Dill Dressing

  • 1/2 cup sour cream 120g; full-fat recommended for best texture
  • 2 tbsp mayonnaise about 30g
  • 1 tbsp white wine vinegar or apple cider vinegar
  • 1 tsp granulated sugar
  • 2 cloves garlic minced
  • 1/4 tsp black pepper freshly ground preferred
  • 1/4 cup fresh dill chopped; about 15g. Substitute with 1 tbsp dried dill if fresh is unavailable

For Garnish

  • fresh dill sprigs a few sprigs for topping before serving

Instructions
 

  • Wash the cucumbers thoroughly, then slice them into thin rounds about 1/8-inch thick using a mandoline slicer or sharp knife. Leave the skin on for English or Persian cucumbers; peel regular garden cucumbers first.
  • Place cucumber slices in a colander, sprinkle with 1 tsp salt, toss to coat, and let sit for 15–20 minutes to draw out excess moisture. Press firmly and pat dry with paper towels before using.
  • Slice the red onion as thinly as possible, then soak the slices in a small bowl of cold water for 5–10 minutes to mellow the sharpness. Drain and pat dry before adding to the salad.
  • In a large mixing bowl, whisk together the sour cream, mayonnaise, white wine vinegar, and sugar until smooth. Stir in the minced garlic, black pepper, and chopped fresh dill, then taste and adjust seasoning as needed.
  • Add the drained and dried cucumber slices and the prepared red onion to the bowl with the dressing. Gently fold everything together until every cucumber slice is evenly coated.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Stir gently before serving, drain any pooled liquid, and garnish with fresh dill sprigs.

Notes

  • Salt the cucumbers: Don't skip this step — salting for 15–20 minutes draws out excess moisture and prevents a watery, diluted dressing.
  • Use fresh dill: Fresh dill gives the brightest, most vibrant flavor. If substituting dried dill, use 1 tablespoon in place of 1/4 cup fresh.
  • Best cucumbers to use: English or Persian cucumbers are ideal — thin skin, few seeds, and a crisp texture. If using regular garden cucumbers, peel and seed them first.
  • Slice thin: Aim for 1/8-inch slices for the best texture and dressing coverage. A mandoline slicer makes this effortless.
  • Greek yogurt swap: Substitute full-fat plain Greek yogurt for the sour cream for a tangier, slightly lighter dressing.
  • Make it dairy-free: Use dairy-free sour cream and vegan mayonnaise for a fully plant-based version.
  • Make ahead: Slice and salt the cucumbers separately from the dressing; combine up to 1 hour before serving for the freshest texture. The finished salad keeps for up to 3 days in the fridge.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and drain any liquid that collects at the bottom. Do not freeze.
  • Boost the flavor: Add a pinch of red pepper flakes for heat, crumbled feta for a Greek twist, or diced avocado for extra creaminess.
  • Serving tip: This salad doubles as a dip for pita chips or a topping for grilled salmon, lamb chops, or halibut burgers.

Nutrition

Serving: 1ServingCalories: 110kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 380mgPotassium: 210mgFiber: 1gSugar: 4gVitamin A: 5IUVitamin C: 8mgCalcium: 6mgIron: 2mg
Keyword creamy cucumber dill salad, cucumber salad recipe, easy summer salad, make ahead salad, no cook side dish
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