Easy Creamy Cucumber Salad
User Reviews
5
Easy Creamy Cucumber Salad
Description
This salad uses peeled, thinly sliced cucumbers that are salted and drained for an hour to draw out extra water and enhance crispness. The dressing combines sour cream, chopped green onions, fresh dill, vinegar, sugar, and black pepper, yielding a creamy and slightly tangy flavor that balances the mild cucumber taste.
The texture is refreshingly crisp from the cucumber slices paired with the cool, thick dressing. The fresh dill adds a fragrant herbaceous quality, and the vinegar provides brightness. It's a simple side dish that pairs well with grilled meats, sandwiches, or as a light accompaniment in warmer months.
Cucumber types can be adjusted; salad (Kirby) cucumbers are preferred, but English cucumbers are also suitable and may not need peeling. The salad is best served the day it's made, though it can be refrigerated for several days in a sealed container. Alternatives to sour cream include Greek yogurt or Mexican crema if preferred. Dried dill can substitute fresh dill when fresh is unavailable, and apple cider vinegar can replace white vinegar.
Ingredients
- 12 ounces cucumber Kirby cucumbers), about 4 medium, salad type
- 1 tablespoon salt
- ¼ cup sour cream
- 2 green onions finely chopped (both white and green parts)
- 2 tablespoons dill chopped, fresh
- 1 tablespoon vinegar
- Pinch sugar
- Pinch salt
- Pinch black pepper
Instructions
- Peel the cucumber(s) and cut into thin slices.
- Place the cucumber slices in a colander and sprinkle with the salt. Put the colander on a plate to catch any juices that drain from the cucumbers. Set aside for one hour.
- Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.
- When ready to serve, rinse the cucumbers and pat dry with paper towels. Toss cucumbers with the dressing and serve.
Notes
- When using English cucumbers, peeling may be unnecessary due to their mild skin.
- Substitute sour cream with plain Greek yogurt, Mexican crema, whipped cream cheese, buttermilk, smooth cottage cheese, or mayonnaise based on preference.
- Dried dill weed may be used in place of fresh dill; use about 2 teaspoons.
- Apple cider vinegar can be swapped for white vinegar without greatly affecting flavor.
- Store the salad in an airtight container in the refrigerator and consume within a few days for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 41kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 1751mg | 73% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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