There’s something comforting about a bowl of Creamy Cucumber Salad, reminiscent of summer days spent with family. After several rounds of testing, this recipe, which I fondly recall my grandmother making, never fails to evoke nostalgia. With each bite, you’ll experience the perfect balance of crisp cucumbers and tangy dill. It’s a breeze to whip up, making it ideal for summer barbecues or casual gatherings. If you love fresh flavors, don’t miss my Maple Roasted Carrots recipe that complements this salad beautifully!
About Creamy Cucumber Salad
This Creamy Cucumber Salad is a classic dish that seamlessly integrates into any summer meal. I tried various versions, tweaking the ratios of sour cream and vinegar until I landed on the right amount that elevates the freshness without overpowering it. This salad is not only budget-friendly but also a versatile side dish that appeals to both young and old alike.
- Quick prep – whip it up in just 15 minutes!
- Budget-friendly – uses simple, affordable ingredients.
- Family favorite – evokes fond memories for many.
- Dill has cultural roots in European cuisines, enhancing flavor and aroma.
Key Ingredients & Their Roles
- Cucumbers: The star! Fresh and crunchy; opt for English cucumbers for less bitterness.
- Red Onion: Adds a mild sweetness; soak in water to mellow its flavor.
- Sour Cream: Provides creaminess; Greek yogurt can be a tangy substitute.
- Dill: The aromatic herb that elevates the dish; fresh dill is recommended for vibrant flavor.
How to Make Creamy Cucumber Salad
- Using a sharp knife or mandoline, slice the red onion thinly, ensuring even pieces for better texture.
- Wash the cucumbers, slice them thinly, and drain excess moisture by patting them dry with paper towels.
- In a mixing bowl, combine the sour cream, white vinegar, minced dill, sugar, salt, and garlic powder. Mix until smooth.
- Add in the cucumbers and red onion, gently tossing to coat with the dressing. For extra flair, sprinkle more dill or black pepper on top before serving.
Pro Tips & Troubleshooting
- When slicing cucumbers, aim for uniformity for consistent texture.
- Don’t skip patting the cucumbers dry – it prevents a watery salad!
- For a creamier texture, prep the salad a bit ahead to let flavors meld.
- Double the recipe easily to feed a crowd, or halve it for a small dinner.
Storage & Make-Ahead Guide
This Creamy Cucumber Salad can be refrigerated for up to 3 days in an airtight container. It’s best served fresh, but I found that chilling it brings out the flavors. Avoid freezing, as the cucumbers will become mushy upon thawing.
Serving Suggestions
Pair this salad with grilled chicken or serve it alongside my Honey-Glazed Chicken for a delightful contrast. For a vegetarian option, a slice of crusty bread goes perfectly!
Frequently Asked Questions
- Can I use different herbs in this salad? Yes, try parsley or chives for a fresh twist!
- How long can this salad sit before serving? It’s best enjoyed the same day; however, you can refrigerate it for up to 3 days.
- Is this salad gluten-free? Absolutely! All ingredients are gluten-free.
- What if I don’t have sour cream? Greek yogurt makes a great alternative!
- Can I make this salad vegan? Yes, use dairy-free yogurt and skip any sugar for a vegan option.
Final Thoughts
Every time I make this Creamy Cucumber Salad, I’m reminded of gatherings with loved ones and the joy of simple, fresh ingredients. I encourage you to try it out and see how it brightens your next meal or gathering. Share your experiences with me—I’d love to hear how this classic dish found a place in your heart!
More Recipes You’ll Love
- Baked Japanese Sweet Potatoes with Miso Tahini Butter – the creamy tahini complements the salad’s freshness.
- Vegetable Soup – a great side dish to balance flavors with the salad.
- Maple Balsamic Brussels Sprouts – a seasonal dish that pairs well with lighter salads.
Creamy Cucumber Salad
Ingredients
- 3 cups cucumbers thinly sliced
- 1 cup red onion thinly sliced
- 0.5 cup sour cream
- 1 tablespoon white vinegar
- 2 tablespoons fresh dill minced
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon garlic powder
Instructions
- Cut the onion into thin slices using a sharp knife or mandoline.
- Wash the cucumbers, then cut them into thin slices and pat them dry with paper towels to absorb any excess moisture.
- In a medium mixing bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir until combined.
- Add the sliced cucumbers and red onion and toss gently to coat.
- Garnish with additional fresh dill and fresh black pepper as desired. Serve immediately or cover and chill before serving.