Creamy Cucumber Salad
Servings: 6 servings
Calories: 227cal
Equipment
Ingredients
- 16 ounce English cucumber sliced
- 1 cup sliced red onion
Dressing
- 3 Tablespoons mayonnaise
- 2 Tablespoons fresh chopped dill
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- 2 cups sour cream
- 1 Tablespoon pickle juice
- 2 Tablespoons white vinegar
Instructions
- Combine cucumber and onion in a large bowl.
- In a medium bowl whisk together all dressing ingredients.
- Using a spoon or rubber spatula, fold the dressing into the cucumber and onion.
- Cover bowl with plastic wrap and chill for at least two hours to allow flavors to meld.
Notes
- We prefer English cucumbers as they have fewer natural juices than regular cucumbers, which can thin out your dressing. However, regular cucumber can certainly be used.
- Plan to make this salad at minimum 2 hours in advance or you can prepare it the night before you plan on serving. Prepping it at least two hours ahead of time will let the flavors meld together. Store it covered with plastic wrap or an air-tight lid in the fridge until you are ready to serve.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 227cal | Carbohydrates: 10g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 108mg | Potassium: 253mg | Fiber: 1g | Sugar: 6g | Vitamin A: 574IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 0.4mg
