Creamy Dill Cucumber Onion Salad: A Fresh and Tangy Delight

Why You’ll Love This Recipe

  • Crisp and refreshing: The cucumber’s natural crunch pairs perfectly with the creamy, tangy dressing.
  • Balanced flavors: The fresh dill and vinegar add brightness, while the sour cream and mayo give the salad a rich, creamy texture.
  • Easy to prepare: Simple ingredients and straightforward instructions make this an effortless dish to put together.
  • Chill it for extra flavor: The salad becomes even better after resting in the fridge, allowing the flavors to meld and develop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 large English cucumbers (or 3-4 medium regular cucumbers)
  • 1 small red onion (or ½ medium red onion)
  • 1 cup full-fat sour cream
  • ½ cup mayonnaise
  • ¼ cup freshly chopped dill
  • 2 tablespoons white vinegar (or apple cider vinegar)
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon salt, plus more for sweating the cucumbers and to taste
  • ½ teaspoon freshly ground black pepper

Directions

Step 1: Prepare the Cucumbers

  1. Wash the cucumbers thoroughly. If using regular cucumbers with thick or waxy skin, peel them. If using English cucumbers, peeling is optional.
  2. Slice the cucumbers thinly, about 1/8-inch thick. Use a mandoline slicer for uniform slices or a sharp knife for precision.
  3. Place the cucumber slices in a colander set over a bowl, then sprinkle with 1 teaspoon of salt. Toss gently to coat the slices.
  4. Allow the cucumbers to sit for 30 minutes to 1 hour to sweat, which draws out excess water.
  5. After sweating, pat the cucumbers dry with paper towels to remove surface moisture. Discard the collected liquid.

Step 2: Prepare the Onion

  1. Peel the red onion and slice it very thinly.
  2. If the raw onion flavor is too pungent for your liking, soak the slices in a bowl of ice water for 10-15 minutes to mellow the taste. Drain and pat dry before adding to the salad.

Step 3: Whisk the Creamy Dressing

  1. In a large mixing bowl, combine the sour cream, mayonnaise, freshly chopped dill, white vinegar, granulated sugar (if using), salt, and black pepper.
  2. Whisk until smooth and well combined. Taste the dressing and adjust the seasoning if necessary, adding more salt, sugar, or vinegar to suit your preferences.

Step 4: Combine the Ingredients

  1. Add the drained cucumber slices and the thinly sliced onion to the bowl with the creamy dressing.
  2. Gently fold everything together using a rubber spatula or large spoon, making sure the cucumbers and onions are evenly coated with the dressing. Be careful not to bruise the cucumber slices too much.

Step 5: Chill and Serve

  1. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. For the best results, chill for 2-4 hours.
  2. Before serving, give the salad a gentle stir and taste again, adjusting the seasonings if needed. Garnish with a little extra fresh dill for a lovely presentation.

Servings and timing

  • Serves: 4-6
  • Prep time: 15 minutes
  • Chill time: 1 hour (2-4 hours for best results)
  • Total time: 20-30 minutes

Variations

  • Add some heat: Sprinkle in a pinch of red pepper flakes or add finely chopped jalapeños for a spicy kick.
  • Creamier version: For a richer texture, use full-fat Greek yogurt instead of sour cream.
  • Herb swap: Try using fresh parsley or tarragon for a different flavor twist.
  • Vegan option: Swap the sour cream and mayo for vegan alternatives such as cashew cream and vegan mayo.

Storage/reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
  • Freezing: Freezing this salad is not recommended due to the high water content of cucumbers.
  • Reheating: This salad is best served cold, so no reheating is necessary.

FAQs

1. Can I use dried dill instead of fresh dill?

Yes, you can use dried dill, but fresh dill gives the salad its signature flavor. If you use dried, start with 1 tablespoon and adjust to taste.

2. Can I make this salad ahead of time?

Absolutely! The salad tastes even better after sitting in the fridge for a few hours, so feel free to prepare it a day ahead.

3. What type of cucumbers should I use?

English cucumbers are ideal as they have thinner skins and fewer seeds. However, regular cucumbers work well too if you peel and remove the seeds.

4. Can I add other vegetables to this salad?

Yes! Try adding thinly sliced radishes, bell peppers, or even some cherry tomatoes for additional color and texture.

5. How do I make this salad less watery?

The “sweating” process (salting and letting the cucumbers sit) helps release excess water. Be sure to pat the cucumbers dry afterward to keep the salad crisp.

6. How long can I store this salad?

It will keep in the fridge for up to 2-3 days, but the cucumbers will start to release more water the longer it sits.

7. Can I substitute the vinegar with lemon juice?

Yes, lemon juice is a great alternative to vinegar and will add a slightly different, fresh flavor to the dressing.

8. Can I use a different onion variety?

Red onion is recommended for its milder, sweeter flavor, but white or yellow onions will also work if you prefer.

9. Can I make this dairy-free?

Yes, use dairy-free sour cream and mayo to make a dairy-free version of this salad.

10. Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free, making this salad a great option for gluten-free diets.

Conclusion

Creamy Dill Cucumber Onion Salad is a simple, refreshing, and tangy dish that’s perfect for any occasion. With its bright, crisp cucumbers, sweet onion, and rich creamy dressing, it’s sure to be a hit as a side dish at barbecues, picnics, or family dinners. Easy to make and even easier to enjoy, this salad will quickly become a favorite in your recipe rotation!


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Creamy Dill Cucumber Onion Salad: A Fresh and Tangy Delight

Creamy Dill Cucumber Onion Salad: A Fresh and Tangy Delight


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  • Author: Paula
  • Total Time: 20-30 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian

Description

Creamy Dill Cucumber Onion Salad is the perfect side dish for any meal. With fresh cucumbers and red onion, this salad is tossed in a rich, creamy dressing made from sour cream, mayonnaise, and fresh dill. It’s light, tangy, and incredibly refreshing—ideal for summer barbecues, picnics, or as a crisp accompaniment to your favorite main dishes.


Ingredients

2 large English cucumbers (or 34 medium regular cucumbers)

1 small red onion (or ½ medium red onion)

1 cup full-fat sour cream

½ cup mayonnaise

¼ cup freshly chopped dill

2 tablespoons white vinegar (or apple cider vinegar)

1 teaspoon granulated sugar (optional)

1 teaspoon salt, plus more for sweating the cucumbers and to taste

½ teaspoon freshly ground black pepper


Instructions

  1. Wash the cucumbers thoroughly. If using regular cucumbers with thick or waxy skin, peel them. If using English cucumbers, peeling is optional. Slice the cucumbers thinly, about 1/8-inch thick.
  2. Place the cucumber slices in a colander set over a bowl, then sprinkle with 1 teaspoon of salt. Toss gently to coat the slices. Allow the cucumbers to sit for 30 minutes to 1 hour to sweat, which draws out excess water. After sweating, pat the cucumbers dry with paper towels.
  3. Peel and slice the red onion very thinly. If the raw onion flavor is too pungent, soak the slices in ice water for 10-15 minutes, then drain and pat dry.
  4. In a large mixing bowl, combine the sour cream, mayonnaise, freshly chopped dill, white vinegar, granulated sugar (if using), salt, and black pepper. Whisk until smooth and well combined. Taste and adjust the seasoning if needed.
  5. Add the drained cucumber slices and onion to the bowl with the dressing. Gently fold everything together until well coated.
  6. Cover the bowl and refrigerate for at least 1 hour. For best results, chill for 2-4 hours. Stir before serving and garnish with extra fresh dill if desired.

Notes

Use fresh dill for the best flavor, but dried dill can be used as a substitute (start with 1 tablespoon).

For a spicier kick, add a pinch of red pepper flakes or finely chopped jalapeños.

For a vegan version, substitute sour cream and mayo with plant-based alternatives like cashew cream and vegan mayo.

Try adding other veggies like radishes or bell peppers for added color and crunch.

Lemon juice can be used in place of vinegar for a fresh citrusy flavor.

  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Category: Side Dish
  • Method: No-cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 120
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

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