Description
This creamy, tangy Sour Cream Cucumber Salad is a refreshing side dish made with thinly sliced cucumbers, fresh dill, and a zesty garlic-infused dressing. Perfectly chilled and bursting with flavor, it’s an easy classic you’ll crave year-round.
Ingredients
Scale
- 3 large English cucumbers, thinly sliced
- 3/4 cup sour cream
- 1 tablespoon white vinegar
- 1 small garlic clove, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt, plus more for draining
- 1/2 teaspoon black pepper
Instructions
- Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for 30 minutes to release excess water. Pat dry with paper towels.
- In a mixing bowl, whisk together sour cream, vinegar, garlic, dill, salt, and black pepper until smooth.
- Add the drained cucumber slices to the bowl and toss until evenly coated with dressing.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with additional dill and black pepper before serving.
Notes
- Use a mandoline slicer for ultra-thin cucumber slices.
- Let the garlic sit in the vinegar for a few minutes to mellow its sharpness.
- For a lighter version, use Greek yogurt instead of sour cream.
- Chilling the salad helps enhance the flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: sour cream cucumber salad, creamy cucumber salad, dill cucumber salad, summer salad, cold side dish