Description
This creamy cucumber salad is a refreshing side dish featuring crisp cucumber slices in a tangy, dill-infused sour cream dressing. Perfect for summer meals, BBQs, or a light lunch, it’s quick to make and full of fresh flavor.
Ingredients
2 English cucumbers
½ cup sour cream
1 tbsp dill
2 tbsp white vinegar
½ tsp salt
¼ tsp garlic powder
1 tsp sugar
½ red onion (optional)
Instructions
- Peel the cucumbers and slice them into thin rounds. Add to a large bowl.
- In a separate bowl, mix sour cream, dill, vinegar, salt, sugar, and garlic powder until smooth.
- Pour the dressing over the cucumbers and stir to coat evenly.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve cold for best flavor and texture.
Notes
- Use English cucumbers for the best texture and flavor.
- Substitute sugar with monk fruit or erythritol for a low-carb version.
- Add radishes or celery for extra crunch.
- Chill for at least 1 hour to allow flavors to develop.
- Store in the fridge for up to 3 days—do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
