This creamy cucumber salad combines thinly sliced English cucumbers and red onion with a tangy mayo and sour cream dressing brightened by fresh dill. It's a quick, no-cook side dish that stays crisp and refreshing for hours.
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In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, salt, pepper, and fresh dill. Stir until well combined.
Using a mandoline slicer or a sharp knife, thinly slice the cucumbers and red onion.
Add the sliced cucumbers and red onion to the bowl with the dressing.
Gently fold everything together until the vegetables are evenly coated in the dressing. Serve immediately.
Store in an airtight container in the refrigerator for up to 2 days. Best made 30 minutes to 1 hour before serving to balance crunch and flavor absorption.
Yes. Prepare the dressing and slice the vegetables up to 4 hours ahead. Combine just before serving to keep cucumbers crisp and prevent them from releasing excess water.
Use a mandoline or sharp knife to slice them thin and evenly—about 1/8 inch thick. This creates the signature crunch and helps them absorb the creamy dressing.
Yes. Use 1 tsp dried dill, or swap for fresh tarragon, chives, or parsley. Fresh herbs work best for flavor.
Refrigerate in an airtight container for up to 2 days. The cucumbers will soften slightly, but the salad remains tasty.
Use Greek yogurt as a 1:1 swap for mayo to reduce fat and add tang. The texture will be slightly lighter.
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