Creamy Cucumber Salad
A quick and creamy cucumber salad with tangy vinegar, fresh dill, and a smooth sour cream dressing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cucumbers, thinly sliced
- 1/2 cup sour cream
- 3 tablespoons rice vinegar or red wine vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh dill, chopped
Instructions
1. Thinly slice the cucumbers and place them in a large bowl.
2. In a separate bowl, whisk together sour cream, vinegar, sugar, garlic powder, salt, pepper, and dill until smooth.
3. Pour the dressing over the cucumbers.
4. Toss until the cucumbers are evenly coated.
5. Serve immediately or chill briefly before serving for enhanced flavor.
Notes
For best texture, use English cucumbers or remove seeds from regular cucumbers.
Chill for 15–30 minutes before serving for deeper flavor.
Adjust sugar and vinegar to balance sweetness and tang to your preference.
Best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
Find it online: https://cookingwithramsay.com/creamy-cucumber-salad/