Description
A refreshing, no-cook side dish featuring crisp cucumbers tossed in a tangy sour cream and dill dressing. This gluten-free salad stays crunchy for hours and is perfect for barbecues and potlucks.
Ingredients
Scale
- 3 large English or Persian cucumbers (about 1.5 pounds), sliced into ¼-inch half-moons
- 1 cup full-fat sour cream
- ½ cup packed fresh dill, chopped
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- Optional: ¼ cup thinly sliced red onion
- Optional: ½ teaspoon red pepper flakes
Instructions
- Wash cucumbers thoroughly. Slice into ¼-inch thick half-moons. If using regular cucumbers, scoop out seeds first.
- Optional: Toss sliced cucumbers with ½ teaspoon salt and let sit in a colander for 15 minutes to draw out water. Rinse and pat dry if desired.
- In a large mixing bowl, whisk together sour cream, vinegar, sugar, remaining ½ teaspoon salt, and black pepper until smooth.
- Add sliced cucumbers and fresh dill to the dressing. Toss gently until cucumbers are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir well before serving to reincorporate any settled liquid. Serve chilled.
Notes
For best texture, use English or Persian cucumbers. If using regular cucumbers, remove seeds to prevent sogginess. The salad can be made up to 24 hours in advance, but do not freeze as cucumbers will become mushy. If making ahead, consider keeping dressing separate until serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 85
- Sugar: 4
- Sodium: 180
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: creamy cucumber salad, no cook side dish, sour cream salad, fresh dill, gluten free, summer salad, barbecue side dish, quick salad