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Creamy Cucumber Dill Salad with Tangy Dressing

creamy cucumber dill salad - featured image

A refreshing and creamy cucumber salad featuring a tangy sour cream dressing and fresh dill, perfect for quick lunches or summer side dishes.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (English or Persian preferred)
  • 1 cup sour cream (full-fat recommended; Greek yogurt or blend for lighter option)
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (kosher preferred), plus extra to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: thinly sliced red onion or scallions

Instructions

  1. Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline, slice them very thin—about 1/8 inch thick. Transfer to a medium mixing bowl.
  2. In a separate small bowl, combine sour cream, apple cider vinegar, sugar, garlic powder, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning to taste.
  3. Pour the dressing over the sliced cucumbers. Add fresh dill and optional red onion or scallions if using.
  4. Toss gently but thoroughly to coat each cucumber slice with dressing without bruising.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld and cucumbers soften slightly.
  6. Before serving, stir gently and adjust seasoning with extra salt or dill if desired. Drain excess moisture if needed.

Notes

Use fresh dill for best flavor. Slice cucumbers thinly to avoid sogginess. Chill salad at least 30 minutes before serving. Drain excess liquid if salad becomes watery. For vegan version, substitute sour cream with plant-based yogurt or cashew cream and add a splash of lemon juice.

Nutrition

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