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creamy cucumber salad in a bowl with a gold fork.
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Creamy Cucumber Salad Recipe

Our creamy cucumber salad is made with fresh dill, sour cream, and thinly sliced cucumbers, perfect as a summer side dish.
Course Side Dish
Cuisine Polish
Keyword creamy cucumber salad, mizeria, polish cucumber salad
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 4 servings
Calories 70kcal
Author Courtney

Ingredients

  • 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.

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

Serving: 1serving | Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 11mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.2mg