Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon honey (optional for sweetness)
- Salt and pepper to taste
- 1 small red onion, thinly sliced (optional)
Instructions
- Start by washing the cucumbers thoroughly. Slice them very thin using a sharp knife or a mandoline slicer to ensure they soak up the dressing evenly.
- In a mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and honey. Whisk until smooth and creamy. Season with salt and pepper according to your taste.
- Add the sliced cucumbers and red onion (if using) to the dressing. Toss gently to coat all the slices evenly. For best flavor, cover and refrigerate for at least 30 minutes before serving.
- Once chilled, give the salad a quick stir, taste for seasoning adjustments, and serve as a fresh side dish. It pairs beautifully with grilled meats or your favorite sandwiches.
Notes
- For best results, slice cucumbers very thin for a tender, evenly dressed salad.
- Chilling the salad for at least 30 minutes enhances flavor and texture.
- You can substitute vegan ingredients like coconut or almond-based sour cream and mayonnaise for a vegan version.
- Adding chopped nuts or paprika on top can enhance flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal Kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg