This creamy cucumber salad captures the essence of summer in every bite: crisp, hydrating cucumbers meet a tangy yet mellow dressing that blends sour cream, vinegar, and dill. It’s vegetarian, low carb, and ideal for quick healthy meals, potlucks, or meal prep. Simple, refreshing, and forgiving, it’s one of those go-to salads that’s both fuss-free and flavor-packed.
Ingredients
-
4 large cucumbers, peeled and sliced
-
2 tablespoons minced yellow onion
-
16 oz (about 2 cups) sour cream
-
2 teaspoons salt
-
¼ cup white vinegar
-
2 teaspoons dill weed (dried)
-
½ teaspoon sugar
-
Pinch of black pepper
Directions
-
Prep cucumbers and onion: Place the sliced cucumbers and minced onion into a large mixing bowl.
-
Make the dressing: In a separate bowl, whisk together sour cream, salt, white vinegar, dill weed, sugar, and pepper until smooth and creamy.
-
Combine: Pour the dressing over the cucumber onion mixture and stir gently to coat everything evenly.
-
Chill: Cover the bowl and refrigerate for at least 6 hours. This allows the flavors to meld and the cucumbers to soften just enough while staying crisp.
-
Serve: Before serving, give the salad a gentle stir and adjust seasoning if needed. Serve cold and enjoy.
Nutrients (per serving)
-
Calories: 137
-
Fat: 11 g (Saturated: 6 g; Unsaturated: 3 g; Trans: 0 g)
-
Cholesterol: 33 mg
-
Sodium: 549 mg
-
Carbohydrates: 8 g (Fiber: 1 g; Sugar: 5 g)
-
Protein: 2 g