Description

This creamy cucumber salad is a refreshing and tangy side dish perfect for warm days or as a light accompaniment to any meal. Featuring thinly sliced English cucumbers, red onions, and a luscious dressing made from sour cream, white vinegar, fresh dill, and a touch of sugar, this salad combines crisp textures with cool, creamy flavors. The cucumbers are salted and drained to remove excess moisture, ensuring the salad remains crisp and not soggy. Easy to prepare and perfect for family gatherings or potlucks, this salad stays delicious when chilled for at least an hour before serving.

Ingredients

Scale

Produce

2 large English cucumbers (about 2 pounds)
1/2 medium red onion (thinly sliced)
1 tablespoon fresh dill (chopped, plus extra for garnish)

Dairy

1 cup sour cream (or Greek yogurt for a lighter version)

Pantry

2 tablespoons white vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt (divided)
1/4 teaspoon black pepper

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Instructions

Prepare the cucumbers: Wash the cucumbers thoroughly. If desired, peel them partially, leaving some strips of skin for added color and texture.
Slice the cucumbers: Using a sharp knife or mandoline, slice the cucumbers thinly, about 1/8 inch thick, for optimal texture and flavor absorption.
Salt cucumbers to remove moisture: Place the cucumber slices in a colander over a bowl and sprinkle with 1/2 teaspoon of salt. Let them sit for 30 minutes to draw out excess water, which keeps the salad crisp.
Soak the onions: Meanwhile, soak the sliced red onion in ice water for 10 minutes to mellow their sharp flavor. Drain and pat dry with paper towels.
Make the dressing: In a large bowl, whisk together sour cream, white vinegar, chopped dill, granulated sugar, the remaining 1/2 teaspoon salt, and black pepper until smooth and well combined.
Dry the cucumbers: After 30 minutes, gently pat the cucumber slices dry with paper towels to remove remaining moisture.
Combine ingredients: Add the drained cucumbers and red onion to the bowl with the dressing. Toss gently to coat all pieces evenly with the creamy mixture.
Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld and keep the salad cold.
Adjust seasoning: Before serving, stir the salad gently, taste, and adjust seasoning if necessary by adding more salt, pepper, or dill.
Serve: Transfer to a serving bowl and garnish with additional fresh dill for a vibrant presentation and enhanced flavor.

Notes

Using Greek yogurt instead of sour cream lowers fat content while keeping creaminess.
Partially peeling cucumbers adds color contrast and texture variety.
Salting cucumbers and draining helps prevent a watery salad.
Soaking onions in ice water softens their pungency for a milder bite.
For a vegan version, substitute sour cream with a plant-based yogurt alternative.
Best served chilled and consumed within 24 hours for optimal freshness.