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Creamy Cucumber Salad
Our Creamy Cucumber Salad has the perfect blend of thinly sliced cucumbers and onion, and a creamy sauce that brings in a hint of garlic and the herby goodness of dill. This is an easy side dish that's sure to please!
Prep Time
10
minutes
mins
Refrigerating Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Keyword:
Cucumber Salad
Servings:
6
servings
Author:
Rachel Farnsworth
Ingredients
1/2
cup
sour cream
2
tablespoons
distilled white vinegar
4
cloves
garlic
minced
2
tablespoons
freshly chopped dill
2
teaspoons
sugar
1/4
teaspoon
salt
2
medium
English cucumbers
thinly sliced
1
medium
red onion
thinly sliced
US Customary
-
Metric
Instructions
In a large bowl whisk together sour cream, vinegar, garlic, dill, sugar, and salt.
Add cucumbers and onion into the mixture and stir until combined.
Cover with plastic wrap and refrigerate 1 hour, or until ready to serve.
Video
[yeetvid]
Notes
Regular seedless cucumbers can also be used in place of English cucumbers. Since they are smaller, use four for this recipe.
Fresh dill can be replaced with 2 to 3 teaspoons of dried dill.
Nutrition
Serving:
1
cup
|
Calories:
69
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
106
mg
|
Potassium:
207
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
235
IU
|
Vitamin C:
5
mg
|
Calcium:
44
mg
|
Iron:
0.4
mg