Here’s a classic creamy cucumber salad — cool, tangy, and refreshing. Perfect as a summer side or with grilled meats 🥒🥗
Creamy Cucumber Salad
Serves 4
Ingredients
- 3–4 cucumbers, thinly sliced
(English or Persian work best) - ½ small red onion, very thinly sliced
- ¾ cup sour cream (or Greek yogurt for lighter version)
- 1 tbsp white vinegar or lemon juice
- 1 tsp sugar (optional, traditional)
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt & black pepper, to taste
Instructions
- Salt the cucumbers (important step)
- Place sliced cucumbers in a colander.
- Sprinkle lightly with salt and let sit 20–30 minutes.
- Gently squeeze out excess liquid and pat dry.
(Prevents watery salad.)
- Make the dressing
- In a bowl, whisk sour cream, vinegar (or lemon juice), sugar, dill, salt, and pepper.
- Combine
- Add cucumbers and red onion to dressing.
- Toss gently to coat.
- Chill
- Refrigerate 15–30 minutes before serving for best flavor.
Tips & Variations
- Extra tangy: add a splash of apple cider vinegar
- Crunchy: add sliced radishes
- Creamier: mix in a spoonful of mayonnaise
- German-style: use more vinegar, less cream
- Hungarian-style: add a pinch of sweet paprika
Make-ahead tip
Best eaten within 24 hours. Stir before serving as dressing may loosen.
If you’d like, I can also share:
- A Hungarian tejfölös uborkasaláta version
- A no-mayo, ultra-light version
- Or a grandma-style recipe with garlic
Just tell me 😊
