Creamy Cucumber Salad - The Best Easy Summer Side

Ingredients

• 3 pieces English Cucumber (Larger cucumbers; ends trimmed, seeds scooped out, sliced thin)
• 0.5 medium onion Red Onion (Thinly sliced; yields about 1 cup)
• 3 tablespoons Fresh Dill (Stems removed, tender parts chopped)
• 0.125 teaspoon White Pepper (Adjust to taste; stronger than black pepper)
• 0.5 teaspoon Fine Sea Salt (Fine grain for even distribution)
• 0.5 teaspoon Granulated Garlic (Garlic powder)
• 2 tablespoons Granulated Sugar (Balances the vinegar)
• 2 tablespoons White Vinegar (Distilled white vinegar)
• 0.25 cup Mayonnaise (New York style (e.g., Hellmann's))
• 0.5 cup Sour Cream (Can substitute Greek yogurt in equal amount)

Instructions

1. Prepare Cucumbers

   Trim the ends off each English cucumber, halve lengthwise, scoop out the seeds with a spoon, pat dry, then slice into thin half‑moon pieces.

   Time: PT5M

2. Slice Red Onion

   Cut off the root and stem of the red onion, then slice it very thinly until you have about 1 cup of rings.

   Time: PT3M

3. Chop Dill

   Remove the tough stems from the fresh dill, then finely chop to measure roughly 3 tablespoons.

   Time: PT2M

4. Make Dressing

   In a mixing bowl combine sour cream, mayonnaise, granulated sugar, white vinegar, white pepper, fine sea salt, and granulated garlic. Whisk until smooth.

   Time: PT3M

5. Combine Vegetables and Dressing

   Add the cucumber slices, red onion rings, and chopped dill to the bowl with the dressing. Toss gently until everything is evenly coated.

   Time: PT4M

6. Chill

   Transfer the salad to an airtight container, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to let flavors meld.

   Time: PT0M

7. Serve

   Stir the salad once more before serving. If desired, drain any excess liquid and fold in a little extra mayo or sour cream for extra creaminess.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

1 g