Creamy Cucumber Salad
Inspired by classic European-style cucumber salads, this easy recipe blends crisp cucumbers, tangy red onion, and a creamy, herbed dressing that’s as satisfying as it is simple to prepare.
Equipment
- Sharp Chef’s Knife or Mandoline
- Mixing Bowls
- Measuring Spoons and Cups
- Paper Towels or Clean Kitchen Towel
- Salad Spoon or Tongs
Ingredients
- 3 cups thinly sliced cucumbers (English or Persian cucumbers work best)
- 1 cup thinly sliced red onion
- 1/2 cup sour cream (for that rich and tangy base)
- 1 tablespoon white vinegar (adds brightness)
- 2 tablespoons tablespoons minced fresh dill (fresh is key for flavor!)
- 1 teaspoon granulated sugar (balances the acidity)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
Salad Preparation Steps
- Start by washing your cucumbers thoroughly. I prefer leaving the skin on for texture and color, but feel free to peel them if you like. Slice the cucumbers thinly using a mandoline or a sharp knife. Do the same with the red onion. Once sliced, pat the cucumber slices dry using paper towels—this prevents the dressing from getting too watery later on.
- In a medium mixing bowl, whisk together the sour cream, white vinegar, fresh dill, sugar, salt, and garlic powder. Stir until everything is smooth and well combined. You’ll instantly smell the fresh dill—it’s such a game changer in this recipe!
- Add the sliced cucumbers and red onion to the bowl of dressing. Use a large spoon or tongs to gently toss until the vegetables are evenly coated. Make sure not to over-mix, as cucumbers can bruise easily.
- You can serve this salad right away, but I highly recommend covering and chilling it in the fridge for at least 30 minutes. This gives the flavors time to meld and the salad tastes even better cold.