Here’s a refreshing and creamy Sour Cream Cucumber Salad — a classic side dish that’s perfect for summer BBQs, potlucks, or a light lunch!
🥒 Sour Cream Cucumber Salad Recipe
Ingredients:
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2 large cucumbers (English or Persian recommended), thinly sliced
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1/2 small red onion, thinly sliced (optional)
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1 cup sour cream
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1 tablespoon white vinegar or lemon juice
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1 teaspoon sugar (optional, balances the tang)
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1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
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Salt and pepper to taste
Instructions:
1. Prepare the Cucumbers:
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Slice cucumbers very thin using a sharp knife or mandoline.
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If desired, sprinkle them with 1/2 teaspoon of salt and let sit in a colander for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make the Dressing:
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In a bowl, mix sour cream, vinegar or lemon juice, sugar, dill, salt, and pepper.
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Stir until well combined.
3. Combine and Chill:
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Add sliced cucumbers (and onion, if using) to the bowl and gently toss to coat.
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Cover and refrigerate for at least 30 minutes before serving — this lets the flavors meld.
🌿 Optional Add-ins:
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Thinly sliced radishes for extra crunch
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A pinch of garlic powder for more depth
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Chopped chives or green onions for added flavor
✅ Tips:
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For a lighter version, substitute Greek yogurt for some or all of the sour cream.
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This salad is best eaten the same day, as cucumbers release water over time.
Would you like a version without dairy, or one made with yogurt or mayo instead?