Creamy Cucumber Salad with Dill & Red Onion

Description

This Creamy Cucumber Salad is crisp, cool, and lightly tangy, tossed in a silky dressing with fresh dill and thinly sliced red onion. It’s a refreshing side dish that balances rich meals and shines at picnics, BBQs, or cozy dinners alike.

Ingredients

3 large cucumbers, thinly sliced
½ small red onion, very thinly sliced
¾ cup sour cream (or Greek yogurt)
1 tbsp white vinegar or lemon juice
1 tbsp fresh dill, finely chopped
½ tsp salt
¼ tsp black pepper
½ tsp sugar (optional)

Instructions

Slice cucumbers thin (use a mandoline if available).
Sprinkle cucumbers lightly with salt and let sit for 10 minutes, then drain excess liquid.
In a bowl, whisk sour cream, vinegar (or lemon juice), dill, salt, pepper, and sugar.
Add cucumbers and red onion; toss gently to coat.
Chill for 20–30 minutes before serving for best flavor.

Notes

English or Persian cucumbers work best (less watery).
Greek yogurt creates a lighter, higher-protein version.
Flavor improves after chilling.

Tips

Salt cucumbers first to prevent watery salad.
Slice onions paper-thin for mild flavor.
Add garlic powder or a pinch of paprika for extra depth.
Best eaten within 24 hours.

Servings

Serves 4–6

Nutritional Info (Approx. per serving)

Calories: ~90
Protein: 2g
Fat: 6g
Carbs: 7g
Fiber: 1g
Sugar: 3g

(Values vary based on dairy used.)

Benefits

Low-calorie and hydrating
Supports digestion
Naturally cooling and anti-inflammatory
Diabetes-friendly (skip sugar if needed)

Q & A

Q: Can I make this ahead of time?
A: Yes! Best within 24 hours. Drain excess liquid before serving.

Q: Can I make it dairy-free?
A: Use coconut yogurt or cashew cream.

Q: Can I add protein?
A: Try chickpeas or crumbled feta.

Q: Why does my salad get watery?
A: Cucumbers weren’t salted or drained long enough.