Description
This Creamy Cucumber Salad is a cool, tangy, make-ahead summer side dish made with fresh cucumbers, sour cream, dill, onion, vinegar, and a touch of sugar.
Ingredients
Scale
- 4 large cucumbers, peeled and sliced
- 2 tablespoons minced yellow onion
- 16 ounces sour cream
- 2 teaspoons salt
- 1/4 cup white vinegar
- 2 teaspoons dill weed
- 1/2 teaspoon sugar
- Pinch of black pepper
Instructions
- Place the sliced cucumbers and minced yellow onion in a large bowl.
- In a separate bowl, combine the sour cream, salt, white vinegar, dill weed, sugar, and black pepper.
- Mix the dressing well until smooth and creamy.
- Pour the dressing over the cucumbers and onion.
- Gently mix until the cucumbers are evenly coated.
- Cover the bowl with plastic wrap or a fitted lid.
- Refrigerate for 6 hours or longer.
- Stir well before serving and serve cold.
Notes
- For best flavor, chill the salad for the full 6 hours before serving.
- Stir well before serving because cucumbers release liquid as they rest.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Do not freeze this salad because the sour cream and cucumbers will lose their texture.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 137
- Sugar: 5
- Sodium: 549
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
- Cholesterol: 33