Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

---

Ingredients

For the Salad

• 2 large English cucumbers (or 4–5 small cucumbers), thinly sliced
• ½ small red onion, thinly sliced
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
• 1 tablespoon chopped fresh parsley (optional)

For the Creamy Dressing

• 1 cup (240 g) sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon white vinegar or fresh lemon juice
• 1 teaspoon granulated sugar (optional)
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

---

Instructions

Step 1: Prepare the Cucumbers

1. Wash the cucumbers thoroughly.
2. Slice them into thin rounds (about ⅛ inch thick).
3. If using regular cucumbers with large seeds, peel them if desired.

Optional: Sprinkle the cucumber slices with 1 teaspoon of salt and let them sit in a colander for 20–30 minutes to draw out excess moisture. Pat dry with paper towels before using.

---

Step 2: Make the Dressing

In a medium bowl, whisk together:

• Sour cream
• Mayonnaise
• Vinegar or lemon juice
• Sugar (if using)
• Dijon mustard
• Garlic
• Salt
• Black pepper

Stir until smooth and creamy.

---

Step 3: Assemble the Salad

1. In a large bowl, combine the cucumbers, red onion, dill, and parsley.
2. Pour the dressing over the vegetables.
3. Toss gently until everything is evenly coated.

---

Step 4: Chill

Cover and refrigerate for 30 minutes before serving to allow the flavors to blend.

---

Serving Suggestions

This creamy cucumber salad pairs wonderfully with:

• Grilled chicken
• Barbecue ribs
• Hamburgers
• Fried chicken
• Baked salmon
• Roasted potatoes
• Corn on the cob
• Sandwiches and wraps

---

Tips for Success

• Use English cucumbers for fewer seeds and a thinner skin.
• Salting the cucumbers beforehand helps prevent a watery salad.
• Fresh dill provides the best flavor, but dried dill works well too.
• For the best texture, prepare the salad the same day you plan to serve it.

---

Variations

Greek-Inspired Cucumber Salad

Add:

• Crumbled feta cheese
• Cherry tomatoes
• Kalamata olives
• Fresh oregano

Ranch Cucumber Salad

Replace the Dijon mustard with 1 tablespoon ranch seasoning.

Avocado Cucumber Salad

Fold in 1 diced ripe avocado just before serving.

Bacon Cucumber Salad

Sprinkle with ½ cup crispy crumbled bacon for extra flavor and crunch.

Light Version

Substitute plain Greek yogurt for the sour cream and mayonnaise for a lighter, protein-rich dressing.

---

Storage

• Refrigerator: Store in an airtight container for up to 2 days.
• Stir before serving, as the dressing may separate slightly.
• Freezing is not recommended, as the cucumbers will become watery after thawing.

---

Nutrition (Approximate Per Serving)

• Calories: 145
• Carbohydrates: 6 g
• Protein: 2 g
• Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 25 mg
• Sodium: 220 mg
• Fiber: 1 g
• Sugar: 3 g

Why You’ll Love This Recipe

• Crisp, cool cucumbers coated in a rich, tangy dressing.
• Quick and easy to make with simple ingredients.
• Perfect for picnics, barbecues, and summer meals.
• Fresh dill and garlic add bright, classic flavor.
• A refreshing side dish that complements almost any main course.