Creamy Cucumber Sour Cream Salad
This classic cucumber sour cream salad combines crisp English cucumbers and red onions with a tangy, homemade dill dressing. It is a refreshing, no-bake side dish that takes only 15 minutes to prep, making it the perfect addition to any summer BBQ or family picnic.
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Ingredients
- 5 cups (about 2 large) English cucumbers
- 1 cup sour cream I use Breakstone's or Daisy's reduced fat
- 3 tablespoons red onion finely diced for the dressing; you may choose to add some additional thin rings on top when serving
- 2 tablespoons fresh dill chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon sea salt can substitute table salt
Instructions
- In a large mixing bowl, use a wire whisk to combine the sour cream, diced onion, chopped dill, vinegar, sugar and salt. Blend well.
- Add the sliced cucumbers; toss gently with a spoon until well coated.
- Cover and refrigerate for at least 2 hours to blend flavors.
- Stir before serving; optional to add additional red onion slices and a few tiny springs of dill on top.
- Refrigerate any leftovers. Enjoy within 5 days.
Notes
You may substitute 2 teaspoons of dried dill for the fresh, though I encourage you to use the latter. Fresh dill is much more flavorful and more aesthetically pleasing.
For the best results, use a mandoline slicer to get perfectly even, thin cucumber circles. Consistent slices ensure that every bite of your cucumber sour cream salad is well-coated in the tangy dressing.
Nutrition
Calories: 60kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 241mgPotassium: 111mgFiber: 0.3gSugar: 3gVitamin A: 204IUVitamin C: 2mgCalcium: 33mgIron: 0.2mg
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