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 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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
Add the drained cucumber slices and onion to the bowl with the dressing. Gently fold everything together until well coated.
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