Creamy Cucumber Dill Salad (Print Version)

Crisp cucumbers in creamy dill dressing with onion—a vibrant, tangy, and refreshing summer side dish.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dressing

03 - 1/2 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar or apple cider vinegar
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon granulated sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Place the sliced English cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and black pepper until the mixture is smooth and cohesive.
03 - Pour the prepared dressing over the cucumbers and red onion. Toss gently to evenly coat all vegetables.
04 - Cover the salad and refrigerate for a minimum of 30 minutes to allow the flavors to develop.
05 - Serve the salad chilled, garnishing with additional fresh dill if desired.

# Expert Advice:

01 -
  • Quick and simple to make with no cooking required.
  • Perfectly creamy yet light thanks to the tangy dill dressing.
  • Versatile for picnics, barbecues, or as a fresh side dish for any meal.
  • Vegetarian and gluten-free to suit diverse diets.
02 -
  • Toss the salad gently to avoid bruising the cucumbers.
  • Refrigerate for at least 30 minutes before serving to enhance flavor infusion.
  • Check mayonnaise labels carefully if avoiding eggs, as some brands contain them.
  • Use a sharp knife to ensure thin, uniform slices for best texture.
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