You only need 10 minutes or less to make this refreshing summery creamy cucumber salad with sour cream recipe. This creamy cucumber dill salad never fails to bring everyone around the table, it is a perfect side dish for any time of the year. It is light, refreshing, and flavorful.
1English cucumber about 1 foot long and 2-inch thick
½cupred onion
½cupsour cream
1 ½teaspoondillweedsub with 1 tablespoon fresh dill or as needed
1teaspoonsugar granulated or caster
1Tablespoonwhite wine vinegar
Salt and black pepper to taste
½teaspoongarlic powderoptional
Instructions
In a bowl whisk together sour cream, dillweed, sugar, white wine vinegar, salt, and pepper until combined then set aside or keep in the fridge until needed.
Using a sharp knife or mandoline, slice the cucumber thinly, you can peel the skin or leave it on. Also, slice the onions
Add the thinly sliced cucumber and onions into a bowl, add the sour cream dressing and gently mix to combine. Taste and adjust salt and black pepper to taste.
Serve immediately or place in the fridge for about 30 minutes for the flavor to meld. Enjoy!
Notes
How to store Creamy cucumber salad is best served immediately or for a few hours (a maximum of 4 hours). After that, the salad starts to get watery, and the cucumber loses its crunch. If you want to make it ahead, I recommend making the salad dressing and sliced cucumber separately and combining them when you are ready to serve it. This way, your salad will stay fresh, nice, and crunchy.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword cream cucumber salad, creamy cucumber salad with sour cream, cucumber salad with sour cream