Creamy Cucumber Salad Recipe – Page 2

Ingredients

To make this delicious creamy cucumber salad, you’ll need the following ingredients:

2 large cucumbers – Preferably English cucumbers for their thin skin and fewer seeds.
1/2 medium red onion, thinly sliced – Adds a bit of sharpness and color.
1 cup sour cream (or Greek yogurt for a lighter version) – The base of the creamy dressing.
1 tablespoon fresh dill, finely chopped – Dill adds a fresh, herby flavor.
1 tablespoon white vinegar – Adds a touch of acidity to balance the creaminess.
1 teaspoon sugar – Balances out the tangy flavors.
1/4 teaspoon salt – To taste.
1/4 teaspoon black pepper – Freshly ground for added flavor.

Wash and pat dry the cucumbers. For traditional texture, slice the cucumbers thinly using a sharp knife or mandoline. If you prefer less moisture in your salad, sprinkle the cucumber slices with a little salt and let them sit in a colander for about 10–15 minutes to draw out excess water. Pat dry before proceeding.

In a large mixing bowl, combine the sour cream (or Greek yogurt), vinegar, sugar, salt, pepper, and chopped dill. If you’re adding garlic or chives, mix them in now as well. Stir until the dressing is smooth and well combined.

Add the cucumber slices and red onion to the bowl with the dressing. Toss gently to coat the cucumbers and onions evenly with the dressing. Be sure each slice is well-coated, as this ensures maximum flavor in every bite.

For best results, cover and refrigerate the salad for at least 30 minutes before serving. This helps the flavors meld together and makes the salad extra refreshing.

Just before serving, garnish with additional dill or a sprinkle of black pepper if desired. Serve chilled as a side dish or a refreshing snack.

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