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Creamy Cucumber Dill Salad – Easy 5-Minute Side Recipe

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This creamy cucumber dill salad is a quick and refreshing side dish that comes together in just 5 minutes. With crisp cucumbers, a tangy dill dressing, and a simple salting technique to keep it from getting watery, it’s the perfect accompaniment to any summer meal.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 teaspoon salt (kosher or fine sea salt)
  • 1/2 cup sour cream (full-fat)
  • 2 tablespoons mayonnaise (Hellmann’s or Duke’s)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 tablespoon white vinegar (or apple cider vinegar)
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 teaspoon black pepper, freshly ground
  • Pinch of sugar (optional, about 1/4 teaspoon)

Instructions

  1. Wash and slice the cucumbers. Give the cucumbers a good rinse under cold water. Pat them dry. Slice off the ends, then cut them into thin rounds — about 1/8-inch thick. If using garden cucumbers, peel them first and cut them in half lengthwise to scoop out the seeds before slicing.
  2. Salt the cucumbers. Place the sliced cucumbers in a large bowl. Sprinkle with 1 teaspoon of salt and toss gently with your hands to coat every slice evenly. Let them sit for 15 minutes. You’ll see liquid pooling at the bottom of the bowl — that’s the excess water being drawn out.
  3. Drain and dry the cucumbers. After 15 minutes, transfer the cucumbers to a colander and rinse them briefly with cold water to remove excess salt. Then dump them onto a clean kitchen towel or a layer of paper towels. Pat them dry as gently as you can — you want to remove the surface moisture without crushing the slices.
  4. Prepare the red onion (optional). If you’re using red onion, slice it as thinly as possible. Place the slices in a small bowl of cold water for 10 minutes. This mellows the sharp bite. Drain and pat dry before adding to the salad.
  5. Make the dressing. In a separate small bowl, combine the sour cream, mayonnaise, lemon juice, white vinegar, chopped dill, black pepper, and a pinch of sugar if using. Whisk until smooth and creamy. Taste and adjust salt and pepper to your liking.
  6. Combine everything. Add the dried cucumber slices and optional red onion to the dressing. Gently fold everything together with a rubber spatula or large spoon. Be gentle — you don’t want to break the cucumber slices. Make sure every piece is coated in that creamy, dill-flecked dressing.
  7. Chill and serve. Transfer the salad to a serving bowl. Cover and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld together. Serve cold, garnished with extra fresh dill if desired.

Notes

Don’t skip the salting step — it’s the secret to a crisp, non-watery salad. Pat the cucumbers bone-dry after rinsing. Use fresh dill when possible for the best flavor. Let the salad rest for at least 30 minutes before serving to allow flavors to meld. This salad keeps in the fridge for up to 2 days; if it gets watery, drain off excess liquid and stir in a tablespoon of fresh sour cream.

Nutrition

Keywords: cucumber salad, dill salad, creamy cucumber salad, easy side dish, summer salad, quick recipe, 5-minute recipe

Find it online: https://twinkletaste.com/creamy-cucumber-dill-salad-easy-5-minute-side-recipe/