Our creamy cucumber salad is made with fresh dill, sour cream, and thinly sliced cucumbers, perfect as a summer side dish.
We love a good creamy cucumber salad. Growing up we called it Polish cucumber salad (Mizeria) and it really is a must try!
Have a ton of cucumbers? We love making salads like cucumber onion salad, Shirazi, cucumber tomato salad, cucumber tomato avocado salad, or even a delicious cucumber salsa. You can also turn excess cucumbers into refrigerator pickles!
Creamy cucumber salad ingredients
- English cucumber – We prefer using English or Persian cucumbers as they have thin skin with minimal seeds.
- Sour cream – The sour cream provides a creamy and tangy base for the salad. Our preferred dairy free sour cream is Violife.
- Fresh dill – Chopped fresh dill adds a fragrant herbaceous note. Not a fan of dill? Try chives, mint, or parsley.
- Sugar – A pinch of sugar can be added to balance the acidity of the vinegar and enhance the overall flavor. This is optional though!
- White vinegar – 1 -2 tablespoons of white vinegar adds a tangy acidity to the salad. You could also use lemon juice instead.
- Salt and pepper – Use to taste to enhance all the flavors.
How to make creamy cucumber salad
Wash, peel, and thinly slice the cucumber.
In a salad bowl, mix the sour cream, chopped dill, sugar (if using), vinegar, salt, and pepper together until well combined.
Add the sliced cucumber to the dressing in the bowl and toss to coat evenly.
Refrigerate the salad for at least one hour before serving to allow the flavors to meld.
We like to add a bit of fresh dill on top prior to serving.
Recipe Tips and Notes
- Adjust the amount of vinegar to suit your taste preference.
- The salad tastes best when chilled for at least an hour, allowing the flavors to meld.
- Serve as a side dish with our Stuffed Cabbage Rolls or any meal that needs a refreshing side.
More cucumber recipes
Creamy Cucumber Salad Recipe
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Print Pin SaveIngredients
- 1 English cucumber
- 1/2 cup sour cream we use violife sour cream for vegan and dairy free
- 2 tablespoons fresh dill chopped
- 1 pinch sugar optional
- 1-2 tablespoons white vinegar
- salt and pepper to taste
Instructions
- Wash, peel, and thinly slice the cucumber.
- In a salad bowl, mix the sour cream, chopped dill, sugar (if using), vinegar, salt, and pepper together until well combined.
- Add the sliced cucumber to the dressing in the bowl and toss to coat evenly.
- Refrigerate the salad for at least one hour before serving to allow the flavors to meld.
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Notes
- This salad tastes best when chilled for at least one hour. This allows the flavors to meld and flavor each slice of cucumber.
- Add thinly sliced red onions or radishes for extra flavor and crunch.
- Store leftover salad in an airtight container in the refrigerator and enjoy within 3-4 days.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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