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Creamy Cucumber Dill Salad Recipe with Tangy Sour Cream Dressing

creamy cucumber dill salad - featured image

A quick and refreshing cucumber salad with a creamy, tangy sour cream and fresh dill dressing, perfect as a light side dish or a cooling complement to grilled meats.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (English cucumbers preferred)
  • 1 cup (240 ml) full-fat sour cream
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, finely minced
  • 1/4 cup red onion, thinly sliced (optional)
  • Salt and pepper to taste
  • Pinch of sugar or honey (optional, to balance acidity)

Instructions

  1. Rinse and dry the cucumbers. Slice them thinly (about 1/8 inch or 3 mm thick) using a sharp knife or mandoline.
  2. If cucumbers are very watery, lightly salt the slices, toss, and let sit in a colander for 10 minutes to draw out excess moisture, then pat dry.
  3. Thinly slice the red onion. If raw onions are too sharp, soak slices in cold water for 5 minutes, then drain.
  4. In a medium bowl, whisk together sour cream, lemon juice, minced garlic, chopped fresh dill, salt, and pepper. Add a pinch of sugar or honey if needed.
  5. Add cucumber slices and red onion to the dressing. Gently toss until all slices are coated.
  6. Cover and refrigerate for at least 20 minutes to let flavors meld.
  7. Before serving, stir the salad again and adjust salt or pepper if needed. Garnish with extra dill sprigs if desired.

Notes

Salting cucumbers and draining excess moisture helps prevent sogginess. Fresh dill is essential for best flavor. The salad tastes better after chilling for at least 20 minutes and can be made a few hours ahead but is best consumed within 1-2 days. For dairy-free versions, substitute sour cream with coconut yogurt or cashew cream. Avoid over-mixing to keep cucumbers crisp.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, dill salad, sour cream dressing, summer salad, easy salad recipe, refreshing side dish