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–+ servings
Sliced cucumber and red onion in a creamy dressing in a white bowl.

Creamy Cucumber Salad

Print Recipe
Creamy Cucumber Salad: lightly brined cucumbers in a tangy sour cream-dill dressing with red onion—cool, easy, and perfect for warm days.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 Servings
Author Jan Nunes
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Ingredients

  • 4 Cups English Cucumbers Thinly Sliced (About 2 Large)
  • 1 Teaspoon Salt
  • ½ Cup White Vinegar
  • ½ Cup Water
  • ½ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 1 Tablespoon Chopped Fresh Dill
  • 1 Teaspoon White Granulated Sugar

Optional Ingredients:

  • 1 Small Red Onion Thinly Sliced

Instructions

  • Slice and Seed Cucumbers. Slice the cucumbers in half lengthwise and remove the seeds using a teaspoon. Cut the cucumbers about ¼" thick.
  • Marinate Cucumbers. Layer the cucumbers in a large bowl and sprinkle each layer with salt. Add the vinegar and water and stir. Let the cucumbers stand for 30 minutes, stirring occasionally.
    4 Cups English Cucumbers, 1 Teaspoon Salt, ½ Cup White Vinegar, ½ Cup Water
  • Make the Dressing. While the cucumbers marinate in the vinegar and salt solution, whisk together the sour cream, mayonnaise, dill, and sugar in a large bowl and set aside for later.
    ½ Cup Sour Cream, ¼ Cup Mayonnaise, 1 Tablespoon Chopped Fresh Dill, 1 Teaspoon White Granulated Sugar
  • Drain Cucumbers. Using a large colander drain the cucumbers well and use paper towels to blot excess moisture from the cucumbers. Alternatively, you can drain the cucumbers and spread them on paper towels to blot them.
  • Combine Cucumbers and Dressing. Place the cucumbers in a large bowl with the (optional) sliced red onion. Add the sour cream dressing and mix well. Cover and refrigerate until ready to serve.
    1 Small Red Onion

Notes

My Top Tip
For the best flavor, refrigerate the salad for 1 hour before serving.
Make-Ahead & Storage
Make-Ahead: Creamy Cucumber Salad can be made in advance, and making it one hour in advance and chilling it helps the flavors combine.
Storage: Store the salad in a sealed container in the refrigerator. It will keep up to 5 days, although it will become softer. Add fresh sliced cucumber or onion to renew the crunch and give it a lift.

Nutrition

Calories: 94kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 342mg | Potassium: 117mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.2mg
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