This creamy cucumber dill salad is made with sour cream, fresh dill, and crisp cucumbers tossed with red onion and a hint of vinegar. It’s cool, tangy, and ready in minutes.
Ingredients
- ½ cup sour cream
- 1 ½ Tablespoons white vinegar
- 3 Tablespoons chopped fresh dill
- 1 teaspoon granulated sugar or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 English cucumbers thinly sliced
- ½ small red onion halved and thinly sliced
Instructions
- In a large bowl, stir to combine sour cream, vinegar, dill, sugar, salt, pepper, and garlic powder.½ cup sour cream, 1 ½ Tablespoons white vinegar, 3 Tablespoons chopped fresh dill, 1 teaspoon granulated sugar, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Add sliced cucumbers and onion to the bowl and toss to coat.2 English cucumbers, ½ small red onion
- Transfer to a serving bowl and serve immediately.
Notes
- English cucumbers are best—they're firmer, less watery, and don’t need peeling.
- Pat cucumbers dry before mixing to prevent excess liquid.
- For best texture, mix dressing and veggies just before serving.
- Store leftovers in the fridge up to 3 days; stir before serving. Salad may release liquid as it sits—drain excess liquid if needed.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 202mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 0.3mg
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