Creamy Cucumber Salad With Sour Cream

Creamy Cucumber Salad recipe in a bowl ready to be enjoyed.

5 from 3 votes

Creamy Cucumber Salad With Sour Cream

Creamy Cucumber Salad is a refreshing, crunchy classic! Crisp cucumbers and red onion are tossed in a rich, tangy dressing for the perfect side dish.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: creamy cucumber salad, creamy cucumber salad sour cream

Servings: servings, as a side

Author: Chelsea Lords

Cost: $5.36

Equipment

Large bowl

Ingredients

Dressing

1/2 cup light sour cream or regular
4 tablespoons mayo full-fat; I like Best Foods/Hellman’s
1 tablespoon white wine vinegar
1 lemon
3 to 4 tablespoons fresh dill finely chopped
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
Salt and pepper

Salad

4 cups English/Persian cucumbers about 2 English cucumbers, see note 1
1/2 red onion very thinly sliced, 3/4 cup, see note 2

US - Metric

Instructions

Zest and juice lemon to get 1/4 tsp lemon zest and 1 tbsp lemon juice. In a medium bowl, combine all the dressing ingredients (including lemon zest and juice). Season to taste; I add 1/2 tsp each of salt and pepper. Whisk well until completely smooth. Refrigerate until ready to use so the flavors can meld.
Wash and thoroughly dry cucumbers. Cut off thin bitter ends and slice very thinly. (A mandolin slicer is great here!) Add to a large bowl with thinly sliced red onion.
Remove the dressing from the fridge and use a silicone spatula to scrape every bit over the cucumbers and onion. Gently mix with the spatula until veggies are well coated. Taste and adjust seasonings as needed. Refrigerate for 15–20 minutes for flavors to intensify; then toss again, season some more if needed, and enjoy.

Video

Notes

Note 1: My top choice for this salad are mini cucumbers or English/Persian cucumbers. These cucumbers are ideal due to their fewer seeds, thinner skin, consistent texture, and better flavor.

Note 2: If you’re sensitive to the sharpness of red onion, thinly slice it and soak the slices in a bowl of cold water. Thoroughly drain before using.

Storage: This salad is best enjoyed fresh, though you can store it in the fridge in an airtight container for a day or two. I don’t recommend freezing it.

Nutrition