Description
This creamy cucumber salad is a refreshing and easy-to-make side dish featuring thinly sliced cucumbers and red onions tossed in a tangy sour cream and dill dressing. Chilling the cucumbers with salt helps to draw out excess moisture, keeping the salad crisp and flavorful. Perfect as a light accompaniment for summer meals or barbecues.
Ingredients
Scale
Vegetables
- 4 cucumbers (peeled if desired and thinly sliced)
- 1 red onion (halved and thinly sliced)
Seasoning
- 2 teaspoons salt (divided)
- black pepper (to taste)
- 1 teaspoon sugar (optional)
Dressing
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons white wine vinegar
Instructions
- Prep cucumbers: Place the thinly sliced cucumbers in a large bowl and cover with cold water. Stir in 1.5 teaspoons of salt and chill the mixture in the refrigerator for 1 to 2 hours. This process helps to draw out excess moisture from the cucumbers, keeping the salad crisp.
- Drain cucumbers: After chilling, drain the cucumbers in a colander and rinse them thoroughly under fresh cold water to remove excess salt. Drain well again and pat dry with paper towels to remove residual moisture.
- Make dressing: In a large salad bowl, whisk together the sour cream, chopped fresh dill, white wine vinegar, remaining 0.5 teaspoon salt, sugar (if using), and black pepper to taste until the dressing is smooth and well combined.
- Toss salad: Add the drained cucumbers and thinly sliced red onions to the bowl with the dressing. Toss everything gently but thoroughly to ensure the vegetables are evenly coated with the creamy dressing.
- Serve: Serve the creamy cucumber salad chilled as a refreshing side dish. It pairs well with grilled meats or as part of a light meal.
Notes
- Peeling cucumbers is optional; some prefer leaving the skin on for added texture and nutrients.
- Chilling cucumbers in salted water improves crunchiness by drawing out excess liquid.
- Adjust the amount of sugar depending on your taste preference or omit it for a more tangy flavor.
- Fresh dill is preferable for the best flavor, but dried dill can be substituted if necessary (use 1 teaspoon dried).
- This salad is best served fresh but can be refrigerated for up to 1 day.
