This Cucumber Salad With Sour Cream and Dill Dressing is a creamy and refreshing recipe, which is made with crisp Kirby cucumbers and fresh dill. It’s the perfect summer side dish, ready in about 10 minutes.
Cucumber Salad With Sour Cream and Dill Dressing Ingredients
- ½ cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish (optional)
- Coarse salt and ground pepper
- 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
How To Make Cucumber Salad With Sour Cream and Dill Dressing
- Make the Dressing: In a medium bowl, combine the sour cream, lemon juice, and chopped dill. Season with salt and pepper and whisk well to combine.
- Combine and Serve: Add the sliced cucumbers to the bowl with the dressing and toss to coat. Garnish with more fresh dill, if desired. Serve immediately, or cover and refrigerate for up to 4 hours.
Recipe Tips
- How to get an extra crunchy salad? For the crunchiest result, you can salt the cucumbers before adding them to the dressing. Place the sliced cucumbers in a colander, toss with about ½ teaspoon of salt, and let them sit for 15-20 minutes to draw out excess water. Pat them dry with a paper towel before dressing them.
- What are the best cucumbers to use? Kirby cucumbers are ideal because they have a firm texture, thin skin, and fewer seeds, which makes for a less watery salad. English cucumbers are a good substitute.
- Can I make this ahead of time? This salad is best made close to serving time. If you need to make it ahead, you can prepare the dressing and slice the cucumbers, but store them in separate airtight containers in the refrigerator. Combine them just before serving.
- How can I make it richer? For a richer, more decadent dressing, use full-fat sour cream or substitute some of the sour cream with plain Greek yogurt for a protein boost and extra tang.
What To Serve With Cucumber Salad
This cool and creamy salad is a perfect side dish that cuts through the richness of many main courses. It pairs wonderfully with:
- Grilled salmon or other fatty fish
- Spiced lamb or chicken kebabs
- Pan-seared steak or pork chops
- As a side for a summer BBQ or picnic
How To Store Cucumber Salad
- Refrigerate: This salad is best eaten on the day it’s made, as the cucumbers will release water and soften over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Freeze: Freezing is not recommended for this recipe, as the texture of both the cucumbers and the sour cream will become unpleasant upon thawing.
Cucumber Salad With Sour Cream and Dill Dressing Nutrition Facts
- Calories: 60-80 kcal
- Fat: 4g
- Carbohydrates: 5g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you’re not a fan of dill, this salad is also delicious with an equal amount of fresh parsley, chives, or mint.
To make a vegan version, use a plant-based sour cream alternative (made from cashews or tofu) and ensure all other ingredients are vegan.
This happens when the salt in the dressing draws water out of the cucumbers. To prevent this, either serve the salad immediately after mixing or follow the tip above for pre-salting and draining the cucumbers before dressing them.
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Cucumber Salad With Sour Cream and Dill Dressing Recipe
Description
A quick, creamy, and refreshing salad with crisp cucumbers tossed in a simple sour cream and dill dressing.
Ingredients
Instructions
- In a medium bowl, whisk together the sour cream, lemon juice, and dill.
- Season the dressing with salt and pepper.
- Add the sliced cucumbers to the bowl.
- Toss everything together until the cucumbers are evenly coated.
- Serve immediately or chill for up to 4 hours.
Notes
- For the best texture, use firm, crunchy Kirby or English cucumbers.
- Salting and draining the cucumbers for 15 minutes before dressing them will result in a less watery, crunchier salad.
- This is a perfect, quick side dish for grilled meats and fish.
- The dressing can be made a day in advance and stored in the refrigerator.