Description
A refreshing, no-cook side dish featuring crisp cucumbers tossed in a tangy, creamy dill and sour cream dressing. Perfect for balancing rich meals and ready in under 15 minutes of prep.
Ingredients
Scale
- 3 large English cucumbers (about 2 lbs / 900g)
- 1 cup (240g) full-fat sour cream
- 1/2 cup (about 30g) fresh dill, finely chopped
- 3 tablespoons (45ml) white vinegar or rice vinegar
- 2 teaspoons (8g) granulated sugar
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (0.5g) freshly ground black pepper
Instructions
- Wash cucumbers and slice them lengthwise into thin ribbons using a vegetable peeler or mandoline. Place slices in a large bowl.
- Sprinkle cucumbers with salt and toss to coat. Let sit for 10 minutes to draw out moisture.
- Pour cucumbers into a colander, rinse briefly under cold water to remove excess salt, and gently squeeze out as much liquid as possible using hands or a clean towel.
- In a small bowl, whisk together sour cream, vinegar, sugar, and black pepper until smooth and the sugar is dissolved.
- Add the drained cucumbers to the dressing and toss gently to coat. Fold in the chopped fresh dill.
- Taste and adjust seasoning if needed. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Do not skip the salting and draining step, as it prevents the salad from becoming watery. Use fresh dill only, as dried dill lacks the necessary bright flavor. The salad improves in flavor after resting in the fridge for 30 minutes. Do not freeze this salad as cucumbers will become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 85
- Sugar: 5
- Sodium: 250
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: cucumber salad, dill salad, sour cream salad, summer salad, no cook recipe, side dish, creamy salad, fresh dill