Creamy Cucumber Salad
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Cucumbers: I usually reach for English cucumbers because they have fewer seeds. That said, any cucumber you’ve got will work just fine.
Red onions: I like using pickled red onions. Fresh red onions have a firm bite with a light sharpness and a hint of sweetness, making them great for adding crunch to salads. In contrast, pickled red onions have a zesty, tangy flavor with a brighter taste and a softer, more tender texture, thanks to soaking in vinegar and sugar. The pickling process tones down the strong bite while bringing out their natural sweetness. You can use pickled or fresh red, white, or yellow onions.
Sour cream: I use full-fat sour cream for a richer taste, though lighter or fat-free options are fine if that’s what you prefer. You can also use Greek yogurt. Greek yogurt adds protein, which I struggle to get enough of. For a dairy-free version, plain unsweetened coconut yogurt or almond yogurt works well, too.
Dill: Fresh dill gives the best flavor, but if you only have dried on hand, you can use about 1 teaspoon instead. Keep in mind dried dill is more concentrated, so a little goes a long way.
Red wine vinegar: This ingredient adds an acidic, sharp, and fruity tang to salads. It enhances flavor and balances the richness of the sour cream. No red wine vinegar? No problem. You can swap it out with an equal amount of white wine vinegar, apple cider vinegar, or even a squeeze of lemon juice.
Seasonings: Sugar to mellow out the tang. Salt and pepper complete the flavor profile.
Creamy Cucumber Salad
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Ingredients
- ½ cup sour cream or unflavored Greek yogurt
- 1 teaspoon sea salt
- 1 tablespoon sugar
- 2 tablespoon white wine vinegar or apple cider vinegar for more tang
- ½ tablespoon fresh dill
- 3 to 4 cups cucumber thinly sliced
- ¼ cup pickled red onion thinly sliced, *recipe link in notes
- ¼ teaspoon salt
- ¼ teaspoon Ground black pepper
Instructions
- In a small bowl, combine dressing ingredients: sour cream, dill, white wine vinegar, sugar, and salt. Stir until creamy.½ cup sour cream, 1 teaspoon sea salt, 1 tablespoon sugar, 2 tablespoon white wine vinegar, ½ tablespoon fresh dill
- Stir in the pickled red onions and cucumber. Refrigerate 1 to 2 hours before serving.3 to 4 cups cucumber, ¼ cup pickled red onion