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+ servings
a bowl of creamy cucumber salad mixed together and ready to chill in the refrigerator.
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Creamy Cucumber Salad

A simple summer salad made with cucumbers, dill, and a light, creamy dressing.
Course Side Dishes
Cuisine American
Keyword summer salad
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 108kcal
Author Jenn

Ingredients

  • 3 large cucumbers peeled, deseeded, and chopped
  • ¼ cup red onion diced
  • ½ cup sour cream
  • 3 tablespoon mayonnaise
  • ½ ounce fresh dill chopped
  • 3 tablespoon apple cider vinegar
  • ½ teaspoon granulated sugar

Instructions

  • Partially peel cucumbers and cut them in half vertically.
  • Scrape out the seeds and slice into ¼" pieces.
  • Combine cider vinegar and sugar. Set aside.
  • Mix cucumbers, chopped onion, sour cream, mayonnaise, and chopped dill together in a medium bowl. Top with salt and fresh cracked pepper to taste.
  • Drizzle apple cider mixture over the cucumber salad and mix well.
  • Refrigerate for one hour before serving to chill and thicken dressing.

Video

Notes

You can completely peel your cucumbers if you like. I tend to peel them lightly by only scraping off part of each peel so that the cucumber salad has a nice pop of green color to it when it's served.

Nutrition

Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 65mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg