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Creamy Dill Cucumber Salad

Creamy dill cucumber salad with crisp translucent cucumber rounds and a creamy white dressing flecked with fresh dill. Thinly sliced cucumbers and red onion are tossed in a tangy sour-cream dressing and chilled for a refreshing crunch.
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Prep Time 20 minutes
Chill 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Cucumbers, sliced thin
  • 4 cucumbers
Red onion
  • 0.5 red onion
Creamy dill dressing
  • 0.5 cup sour cream
  • 2 tbsp fresh dill
  • 1 tbsp vinegar
Seasoning
  • 0.25 salt and pepper Use to taste; add before serving.

Method
 

Slice and prep
  1. Slice cucumbers and red onion thin so the rounds are crisp and translucent.
  2. Set the sliced cucumbers and onion aside while you make the dressing.
Make the creamy dill dressing
  1. Whisk sour cream, fresh dill, and vinegar together until smooth and evenly green-flecked.
Toss and chill
  1. Toss the sliced cucumbers and red onion in the dressing until coated.
  2. Chill the salad for 20 min to help the flavors meld and keep the crunch.
Finish and serve
  1. Season with salt and pepper before serving, then taste and adjust as needed.

Notes

For the best texture, slice cucumbers thin and keep them cold until tossing. Refrigerate in a covered container for up to 2 days; the salad may soften slightly after chilling. Freezing isn’t recommended. For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar creamy texture.