Creamy Cucumber Salad
This cool, easy side dish is perfect summer (and the perfect way to use up all those cucumbers in your garden!).
Servings servings
Ingredients
- 4 large cucumbers or 3 large English cucumbers
- 1 medium red onion
- 1 cup sour cream or plain Greek yogurt low-fat of either is fine, but skip the fat free
- 2 tablespoons white vinegar
- 1 tablespoon dill weed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 clove grated garlic
- 2-4 tablespoons sugar based on personal preference; I don't like it super sweet, but it's traditionally more sweet
Instructions
- If using regular cucumbers, peel them (English cucumbers have thin skin and don't need to be peeled). Thinly slice them and place in a large bowl. Half the red onion and thinly slice it and add it to the cucumbers.
- In a small mixing bowl, whisk together the sour cream or Greek yogurt, vinegar, dill weed, salt, pepper, grated garlic, and sugar. Drizzle it over the cucumbers and onions and toss gently to combine. Cover and chill for at least 1 hour before serving.
Notes
- Store leftover cucumber salad in an airtight container in the refrigerator and enjoy within 3 days for best results.
- If you're planning ahead, feel free to salt your cucumber slices and let them sit for 10-15 minutes to draw out excess moisture. Blot them with paper towels before tossing with dressing. This will help your cucumbers maintain their crispy texture longer.
Nutrition
Serving: 0.5cup, Calories: 125kcal, Carbohydrates: 12g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 405mg, Potassium: 352mg, Fiber: 2g, Sugar: 9g, Vitamin A: 389IU, Vitamin C: 8mg, Calcium: 73mg, Iron: 1mg
Calories: 125kcal
Cost: $5
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