Creamy Cucumber Salad Recipe

Creamy cucumber salad in a blue and white bowl.

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5 from 4 votes

Thinly sliced cucumbers and red onions nestled in a sour cream dill sauce!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American, International

Servings: cups

Calories: 266kcal

Author: Anecia Hero

Equipment

Mandoline slicer or sharp knife

Ingredients

1 large English cucumber thinly sliced
1 cup red onion, thinly sliced
1 tablespoon apple cider vinegar
½ cup mayonnaise
½ cup sour cream
1 tablespoon fresh dill (or ½ tablespoon of dried dill)
¼ teaspoon garlic powder
¼ teaspoon sugar (optional)
salt and pepper to taste

Instructions

Using a mandoline slicer or sharp knife, thinly slice cucumbers in ⅛" slices and place on a paper towel to drain
1 large English cucumber thinly sliced
Thinly slice red onions; place sliced cucumbers and red onion into a large mixing bowl
1 cup red onion, thinly sliced
In a smaller bowl, combine mayonnaise, sour cream, vinegar, garlic powder, dill and sugar (optional); pour some of the dressing over the sliced vegetables and combine well;add more dressing if desired; cover and refrigerate for at least 30 minutes (I recommend 1-2 hours)
1 tablespoon apple cider vinegar, ½ cup mayonnaise, ½ cup sour cream, 1 tablespoon fresh dill (or ½ tablespoon of dried dill), ¼ teaspoon garlic powder, ¼ teaspoon sugar (optional)
When ready to serve, taste for salt and pepper; serve with a slotted spoon
salt and pepper to taste

Notes

I used one large English cucumber and one large red onion and had a little dressing leftover. This came out to be about 3 cups of sliced cucumbers and 1 1/2 cups of sliced red onions.

Don't salt this until after it's marinated awhile

You can use plain white distilled vinegar, but you might have to use more than 1 tablespoon.

It tastes best if it's rested in the fridge for 2 hours, but you can serve it after it's marinated for 30-minutes to an hour

Save any leftover dressing to make homemade ranch dressing.

Nutrition