Creamy Cucumber Salad
User Reviews
5
Creamy Cucumber Salad
Description
Creamy Cucumber Salad features thin slices of crisp English cucumber and red onion, dressed in a smooth combination of sour cream, fresh dill, lemon juice, and a blend of sugar, coarse salt, and black pepper. The preparation relies on very thin slicing, ideally with a mandoline, to enhance the salad's delicate texture and ensure even coating with the dressing. Chilling the salad before serving allows the flavors to blend and provides a refreshing bite against richer main dishes or grilled foods.
The salad emphasizes balance between the cooling creaminess of the sour cream and the brightness from lemon and dill, with a slight touch of sweetness. This contrast complements the natural crunch of cucumbers and the bite of raw red onion. The dressing is whisked smooth and tossed gently to keep the cucumber slices from sticking together, preserving their crispness.
Stored refrigerated, the salad holds well for up to two days, making it a convenient make-ahead side. It works well alongside grilled meats or as part of a picnic or potluck spread.
Ingredients
- 1 large English cucumber
- 1/4 red onion
dressing
- 1/3 cup sour cream
- 2 Tbsp dill snipped
- 1 Tbsp lemon juice
- 1 tsp sugar
- 1 tsp salt coarse
- black pepper fresh cracked, to taste
Instructions
- Slice your cucumber into very thin slices. Do this with a sharp knife or a mandoline slicer set at 1/8 inch. Be careful using the mandoline with cucumbers, I recommend using a safety glove.*
- Slice your red onion the same way as above. Put both into your serving bowl, separating the onion layers with your fingers. Cover with plastic, and refrigerate while you clean up and make your dressing.
- Whisk together the dressing ingredients and be sure to take a taste to see if you'd like to adjust anything.
- Gently toss the salad with the dressing, making sure to get all the cucumber slices coated. You may have to separate the slices with your fingers if they stick together. Chill until ready to serve.
- The salad keeps for 2 days, refrigerated.
Notes
- Use a safety glove when slicing cucumbers thinly on a mandoline to prevent injury if you remove the safety guard.
- For best texture, slice the cucumber and onion very thin and gently separate any stuck slices before tossing with dressing.
- Refrigerate the salad covered for up to two days to allow flavors to meld and maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 471mg | 20% |
| Potassium | 120mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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