Description
A refreshing, no-cook side dish that comes together in 10 minutes. This creamy cucumber dill salad features crisp English cucumbers, sharp red onion, and fresh dill in a tangy sour cream and vinegar dressing.
Ingredients
Scale
- 3 large English cucumbers
- 1 medium red onion
- 1/2 cup packed fresh dill
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt (plus more for salting cucumbers)
- Black pepper to taste
Instructions
- Wash cucumbers and slice them into thin half-moons or ribbons using a peeling board or mandoline. Place in a large bowl.
- Slice the red onion into thin half-moons. If the onion is pungent, soak slices in ice water for 5-10 minutes to mellow the flavor, then drain and pat dry.
- In a small bowl or jar, whisk together sour cream, mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Pour the dressing over the cucumbers and onions. Add the chopped fresh dill.
- Toss everything gently but thoroughly until vegetables are evenly coated.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld and cucumbers to crisp up.
- Give the salad a good stir before serving and taste for salt adjustment.
Notes
For a crunchier salad, salt the sliced cucumbers and let them sit in a colander for 20 minutes before adding dressing, then rinse and pat dry. Do not freeze this salad as cucumbers will become mushy. Store in an airtight container in the refrigerator for up to 3 days. Drain excess liquid before serving if it becomes too watery.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 85
- Sugar: 5
- Sodium: 180
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
Keywords: creamy cucumber dill salad, quick side dish, no cook salad, summer salad, gluten-free side dish, make-ahead salad