Creamy Cucumber Salad
This creamy cucumber salad is a perfect mix of crunch, tang, and smoothness. With fresh cucumbers, red onions, and a creamy dressing made from sour cream and mayo, it’s the perfect side dish for summer meals, BBQs, or as a light, refreshing snack. Easy to make and incredibly delicious!
Ingredients
Ingredients:
- 3 medium cucumbers English cucumbers are best
- 1/2 small red onion optional, but adds a nice zing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh dill or dried, if that’s what you have on hand
Instructions
Step-by-Step Cooking Instructions:
Step 1: Gather Your Ingredients
- Make sure you have everything ready! The simpler, the better. You’re going to love this.
Step 2: Prep the Cucumbers
- Wash the cucumbers, then slice them thinly—about 1/8 inch thick. No need to peel unless you prefer to!
Step 3: Slice the Onion
- If you're using onion, slice it thinly. A sharp knife or mandolin is your best friend here for that perfect, even cut.
Step 4: Mix the Dressing
- In a bowl, combine the sour cream, mayo, white vinegar, sugar, salt, pepper, and fresh dill. Give it a good whisk and adjust the seasoning if needed.
Step 5: Combine It All
- Toss the sliced cucumbers and onions into a big bowl, then pour over the creamy dressing. Gently mix everything together.
Step 6: Chill and Serve
- Let the salad chill in the fridge for at least 30 minutes before serving. This helps all the flavors come together!
Notes
- Cucumbers: If your cucumbers are watery, sprinkle them with a little salt and let them sit for 10 minutes before draining. This keeps your salad nice and crisp.
- Substitute: You can use Greek yogurt in place of sour cream for a tangier, lighter version.
- Make-Ahead: This salad is even better after sitting for a few hours, so don’t be afraid to prep it ahead of time!
- Vegan Option: Swap the sour cream and mayo for vegan alternatives, and you’ve got a tasty dairy-free version!