Creamy Cucumber Dill Salad
A creamy and tangy cucumber dill salad with sour cream, fresh dill, and crunchy cucumbers, perfect for any summer meal or gathering.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup sour cream
1 ½ Tablespoons white vinegar
3 Tablespoons chopped fresh dill
1 teaspoon granulated sugar (or to taste)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 English cucumbers, thinly sliced
½ small red onion, halved and thinly sliced
Instructions
- In a large bowl, stir to combine sour cream, vinegar, dill, sugar, salt, pepper, and garlic powder.
- Add the sliced cucumbers and red onion to the bowl and toss to coat evenly.
- Transfer the salad to a serving bowl and serve immediately.
Notes
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled and does not need to be reheated.
- For a vegan option, use a dairy-free sour cream alternative.
- To make this salad spicier, add red pepper flakes or a pinch of cayenne pepper.
- For added texture and flavor, you can add other vegetables like bell peppers, tomatoes, or radishes.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Find it online: https://recipesbyjanet.com/creamy-cucumber-dill-salad/
