1. Prep the Cucumbers
Slice cucumbers thinly using a mandoline or sharp knife. If using garden cucumbers, you may want to peel and deseed them first to reduce bitterness.
Pro Tip: Sprinkle cucumbers with a pinch of salt and let them sit in a colander for 10–15 minutes. This draws out excess water and keeps your salad from getting watery.
2. Slice the Onion
Cut the red onion into very thin slices. For a milder taste, soak the slices in cold water for 10 minutes, then drain before adding.
3. Mix the Creamy Dressing
In a bowl, whisk together sour cream, mayo, vinegar, dill, salt, and pepper. Taste and adjust — it should be creamy with a slight tang and that unmistakable dill aroma.
4. Combine & Chill
Toss cucumbers and onions with the dressing until evenly coated. Chill for at least 20 minutes to let the flavors meld.
5. Serve Cold
Garnish with extra dill or a pinch of pepper, and serve cold. It pairs beautifully with grilled meats, sandwiches, or even as a topping for baked potatoes.
Storage & Make-Ahead Tips
Make ahead: Best served the day it’s made, but you can prep the dressing and veggies separately and mix right before serving.
Storing leftovers: Keep in an airtight container for up to 2 days. Stir before serving.
The Secret Is in the Simplicity
What makes this salad a staple across kitchens and cultures is its uncomplicated charm. It doesn’t rely on exotic ingredients or long prep times. It’s the kind of dish your grandmother made — and your friends will ask you for the recipe after one bite.
Whether you’re feeding a crowd or just cooling down solo, this Creamy Cucumber Salad with Dill and Red Onion is the perfect mix of crisp, creamy, and craveable.
Made this salad?
Tag your post with #CoolCucumberCravings — we want to see those creamy bowls and dill sprinkles in action!
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