Creamy Cucumber Salad
A refreshing and creamy cucumber salad that evokes nostalgic summer memories, perfect for gatherings and quick meals.
Ingredients
Main Ingredients
- 2 large cucumbers Fresh, crisp cucumbers are essential. You can use English cucumbers for less seeding or regular cucumbers if you prefer the nostalgic crunch.
- 1 cup sour cream For that creamy base; swap with Greek yogurt for a healthier twist.
- 2 tablespoons mayonnaise Adds richness, but you can use plain yogurt for a lighter version.
- 1 tablespoon apple cider vinegar A touch of acidity that brightens up the dressing; lemon juice works well if you’re out of vinegar.
- 2 teaspoons sugar Balances the flavors—honey is a delightful alternative.
- to taste Salt and black pepper Essential for seasoning; don’t shy away from freshly cracked pepper for that aromatic component.
- 1 tablespoon fresh dill Gives a fragrant touch; try fresh mint for a unique spin.
- 1 clove garlic (minced) Optional, for an added depth of flavor.
Instructions
Preparation
- Begin by rinsing your cucumbers under cool water. Pat them dry before slicing them into thin rounds—about ¼ inch thick.
- In a bowl, mix together the sour cream, mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Stir in the minced garlic and fresh dill.
- Fold in the sliced cucumbers gently, ensuring they’re well-coated in the creamy dressing.
- For the best flavor, chill the salad in the fridge for at least 15 minutes before serving.
Notes
Leftover creamy cucumber salad can be stored in an airtight container in the fridge for up to three days, but it’s best enjoyed fresh. Avoid freezing as the creamy texture can separate upon thawing.