Creamy Cucumber Salad with Dill and Red Onion

Here’s a crisp, refreshing, and creamy cucumber salad with dill and red onion — perfect for summer or as a cool side dish for grilled meats, fish, or even on its own.

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🥒 Creamy Cucumber Salad with Dill and Red Onion

Ingredients (Serves 4):

• 2 large English cucumbers (or 4–5 Persian cucumbers)

• ½ small red onion, thinly sliced

• ¼ cup fresh dill, chopped (or to taste)

Creamy Dressing:

• ½ cup sour cream (or Greek yogurt for a lighter version)

• 1 tbsp mayonnaise (optional, for extra richness)

• 1 tbsp white vinegar or lemon juice

• 1 tsp sugar (or honey)

• Salt and freshly ground black pepper, to taste

• (Optional) 1 small garlic clove, finely minced or grated

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Instructions:

1. Prep the cucumbers:

   • Thinly slice the cucumbers (a mandoline works great for even slices).

   • Optional but recommended: Salt the slices lightly and let sit in a colander for 20–30 minutes to draw out excess water. Pat dry with paper towels.

2. Mix the dressing:

   • In a medium bowl, whisk together sour cream, mayo (if using), vinegar or lemon juice, sugar, salt, pepper, and garlic.

3. Assemble the salad:

   • In a large bowl, combine cucumbers, red onion, and dill.

   • Pour the dressing over and toss to coat evenly.

4. Chill:

   • Let sit in the fridge for at least 15–30 minutes before serving. It tastes even better after a few hours as the flavors meld.

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Tips:

• Add thinly sliced radishes or chopped chives for variety.

• For a dairy-free version, use a plant-based yogurt or sour cream alternative.

• Great served alongside grilled salmon, schnitzel, or sandwiches.

Would you like a spicy version or something closer to a German-style cucumber salad instead?